Beet and Arugula Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 29, 2014
Way too much lemon. Next time I will cut in half.
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Reviewed: Jun. 3, 2014
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!
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Cooking Level: Expert

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Photo by Spunky Buddy
Reviewed: May 26, 2014
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.
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Photo by Spunky Buddy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Apr. 30, 2013
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!
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Cooking Level: Expert

Home Town: Evanston, Illinois, USA
Living In: Geneva, Illinois, USA

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Reviewed: Mar. 23, 2013
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.
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