Arugula Salad with Lemon Dill Vinaigrette Recipe
Try this delicious and satisfying arugula salad recipe with lemon dill vinaigrette, feta cheese, and roasted beets.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: Main Course, Salads
- Cuisine: American
Ingredients
Scale
Lemon Dill Vinaigrette
- 1 clove garlic, finely chopped
- 1 tablespoon fresh chopped dill, packed
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- ¼ cup rice wine vinegar
- 1 tablespoon pure maple syrup (or honey)
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- ⅓ cup + 2 tablespoons extra virgin olive oil
Vegetables
- 3 cups arugula
- 1 medium roasted golden beet, peeled, medium dice
- 2 mini red sweet bell peppers, thinly sliced (or ½ red bell pepper, thinly sliced)
Meat and Dairy
- ⅓ cup diced feta cheese (Look for Bulgarian or Greek feta in brine)
- 4 large boiled eggs, quartered
Instructions
Make the Lemon Dill Vinaigrette
- Add the garlic, dill, lemon zest, juice, rice vinegar, pure maple syrup, salt, and pepper to a mixing bowl and stir using a whisk to dissolve the salt.
- Slowly add olive oil while whisking until a smooth, pale yellow vinaigrette forms.
Build the Arugula Salad
- Place the arugula and beets into a large mixing bowl.
- Add ⅔ of the vinaigrette to the arugula and toss to evenly coat.
- Add the feta cheese, peppers, and eggs right on top. There's no need to toss. Place into serving bowls and be careful not to break up the eggs.
- Serve leftover vinaigrette on the side for those who like extra dressing.
- Leftovers can be stored in the fridge for up to 3 days.