Ingredients

The following ingredients have 4 Servings
  • ~ 6 medium beets
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil, divided
  • 3-4 oz arugula
  • 2 oz feta cheese (for topping salad)
  • salt, pepper to taste (maybe 1/4 tsp each)

Instruction

  • Wash the beets and trip the ends to about 1/2 an inch (I held onto this little part later to remove the skin.)
  • Place them in a casserole dish and add about 1-inch of water. Cover (lid or foil) and bake on 400 degrees for 45 minutes.
  • When tender enough to stick a knife through, remove from oven and remove skins. Chop and place in a bowl with balsamic vinegar, salt, and pepper.
  • Let the beets marinate for 15-30 minutes, then add 1 Tbsp olive oil. (According to the pros, if you add the olive oil earlier, the beets won’t be able to absorb the vinegar. So just wait.)
  • Sprinkle 1 Tbsp olive oil over arugula and toss well. Top with beets and feta cheese and serve.