Recipe by The Inquisitive Vegetarian
"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."
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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
We both really liked this salad which was just a little different from others. I took a couple of shortcuts that got this good to go in no time. Canned sliced beets shaved off a lot of time and effort. And my wife and cooking partner prepared our favorite lemon vinaigrette which I drizzled over the salads just before serving. Finally, I darn near pass out at the sight of feta cheese so bocconcini (little balls of fresh mozzarella) filled in nicely, and contributed a certain balance and mellowness to the salad. A delicious, attractive and different alternative to the ho-hum tossed green salad.
Way too much lemon. Next time I will cut in half.
I had never cooked with beets prior to making this salad, and although preparing them is labour-intensive, it is well worth the effort. When I first made this salad, I didn't bother reserving any of the lemon dressing, and simply tossed all of the dressing with all of the beets. The salad tasted quite "lemony", but very good.
It was when I made a second salad the next day, using the "marinated" beets, that I absolutely feel in love with this recipe. The flavours, having had time to blend together, were absolutely wonderful. My friend who I served the salad to (Day #2 version) said it was "the best".
This recipe is just excellent, I will be making it again very soon!
I wanted to try this but didn't have arugula on hand, so I used mixed field greens. I followed some of Spunky Buddy's tips and used canned beets which worked great. I also made a lemon vinaigrette and added fresh minced garlic. The flavors all came together for a wonderful dinner salad. Thanks Vegetarian, for the recipe!
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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