Beet and Arugula Salad

Name: Beet and Arugula Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams arugula; 907 grams beets, trimmed; 227 grams package feta cheese, thinly sliced; 4 smalls garlic cloves, minced; 16 pitted kalamata olives; 5 Tbsps fresh lemon juice, or to taste; 59 milliliters olive oil, divided; 2 teaspoons salt

Beet and Arugula Salad requires approximately 45 minutes from start to finish. One serving contains 413 calories, 14g of protein, and 29g of fat. For $3.95 per serving, you get a main course that serves 4. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of garlic cloves, lemon juice, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

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.

Ingredients you will need

Beet

Water

Equipment you will use

Sauce Pan

Drain and let cool.

Peel beets, cut into 1/4-inch thick slices, and cut slices in half.

Ingredients you will need

Beet

Place into a bowl.

Equipment you will use

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.

Ingredients you will need

Garlic Paste