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Beet and Arugula Salad

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Beet and Arugula Salad

Directions

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Ingredients :

  • 2 pounds beets
  • trimmed
  • 4 small garlic cloves
  • minced
  • 1 ½ teaspoons salt
  • 5 tablespoons fresh lemon juice
  • or to taste
  • ½ pound arugula
  • 1 (8 ounce) package feta cheese
  • thinly sliced
  • 16 pitted kalamata olives
  • ¼ cup olive oil
  • divided
  • Methods :

  • Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes. Drain and let cool.
  • Peel beets, cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.
  • Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste. Stir lemon juice into garlic paste. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.
  • Divide arugula between 4 plates; top each plate with beets, feta cheese, and olives; drizzle salads with olive oil and retained lemon dressing.
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