Five-Minute Arugula, Beet and Feta Salad with Honey Balsamic

Ingredients

Tick the ingredients as you go

Salad

• 250 g (8 oz) canned baby beetroot, halved or quartered if large
• 120 g (4 oz) baby rocket (arugula) leaves
• 60 g feta (Danish preferred, otherwise Greek), or goat's cheese
• 3 tbsp walnuts, lightly crushed by hand

Dressing

• 2½ tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar (regular, not aged or glaze)
• 1 tbsp honey
• ½ tsp salt
• Black pepper, to taste

Instructions

1. 1

   Combine the dressing ingredients in a jar and shake well, breaking up the honey with a spoon if it clumps. Taste and adjust the salt.

   
2. 2

   Spread the arugula in a serving bowl.

3. 3

   Arrange the beets over the leaves. There is no need to toss; their weight spreads them through the salad.

5. 4

   Crumble the feta on top and sprinkle with the walnuts.

   
6. 5

   Drizzle the dressing over and serve.