"Beets are an incredible vegetable. They're packed with tons of vitamins and antioxidants, and the dark crimson color adds a nice accent to most dishes. In this particular salad, they blend perfectly with the creamy feta cheese while balancing out the tang of kalamata olives. You'll convert even the most skeptical eaters who have always turned a nose to the wonderful world of beets with this salad topped with a citrus dressing over a bed of nutty arugula." — The Inquisitive Vegetarian
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garlic cloves, minced
1 1/2 teaspoons
fresh lemon juice, or to taste
1 (8 ounce) package
feta cheese, thinly sliced
pitted kalamata olives
olive oil, divided
This was a very tasty salad--my daughter and I made it with our first grilled steak of the season and was a great complement to the meal! I would cut back on the salt due to the lemon juice in the recipe. Thanks for a great salad recipe!
This salad is so delicious! The Inquisitive Vegetarian has been my go to for a very long time. The flavors in the recipes are so well thought out. I would highly recommend this recipe and urge you to try her other recipes too! You won't be disappointed.
* Percent Daily Values are based on a 2,000 calorie diet.
Beet and Arugula Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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