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Picture of Arugula, Beet & Feta Salad
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 793 kcal 40 %
  • Fat 58 g 89 %
  • Saturated 16 g 79 %
  • Carbs 54 g 18 %
  • Fiber 11 g 46 %
  • Protein 20 g 40 %
  • Cholesterol 67 mg 22 %
  • Sodium 1388 mg 58 %
  • Calcium 665 mg 67 %
  • Magnesium 153 mg 36 %
  • Potassium 1599 mg 34 %
  • Iron 6 mg 31 %
  • Zinc 4 mg 36 %
  • Phosphorus 465 mg 66 %
  • Vitamin A 268 µg 30 %
  • Vitamin C 38 mg 43 %
  • Thiamin (B1) 0 mg 24 %
  • Riboflavin (B2) 1 mg 67 %
  • Niacin (B3) 2 mg 13 %
  • Vitamin B6 1 mg 62 %
  • Folate equivalent (total) 454 µg 114 %
  • Vitamin B12 1 µg 53 %
  • Vitamin D 0 µg 2 %
  • Vitamin E 7 mg 45 %
  • Vitamin K 182 µg 152 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Arugula, Beet & Feta Salad

Ingredients

  • 1 medium shallot, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons champagne vinegar
  • 2 teaspoons honey
  • ¼ teaspoon ground pepper, plus more for garnish
  • ⅛ teaspoon salt
  • 1 (8.8-ounce) package refrigerated cooked beets, such as Love Beets
  • 1 (5 ounce) package arugula
  • ½ cup crumbled feta cheese

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