Fresh Beetroot and Feta Salad with Arugula and Walnuts 

1. Prepare the Beets: 

• If you’re using raw beets, peel and slice them thinly. Alternatively, roast the beets: Wrap them in foil and roast at 400°F (200°C) for 40-45 minutes, then peel and cube them once cooled. 

2. Toast the Walnuts: 

• Toast the walnuts in a dry skillet over medium heat for about 2-3 minutes, until fragrant. Be careful not to burn them. Set aside. 

3. Make the Dressing: 

• In a small bowl, whisk together ARLO argan oil, balsamic vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined. 

4. Assemble the Salad: 

• In a large bowl, combine the arugula, sliced beets, crumbled feta cheese, and toasted walnuts. Drizzle the dressing over the top and toss gently to combine. 

5. Serve: 

• Serve immediately, garnished with extra cracked black pepper if desired. 

For the Salad: 

• 2 medium beets, peeled and thinly sliced (or roasted and cubed) 
• 2 cups fresh arugula 
• 1/4 cup crumbled feta cheese 
• 1/4 cup walnuts, roughly chopped and toasted 
• Salt and freshly cracked black pepper to taste 

For the Dressing: 

• 2 tablespoons ARLO culinary argan oil 
• 1 tablespoon balsamic vinegar 
• 1 teaspoon Dijon mustard 
• 1 teaspoon honey (optional) 
• Salt and pepper to taste