This beet, arugula, olive, shallot and feta salad is only dressed with olive oil to keep it light and to preserve the roasted beet flavors. If you prefer a more substantial dressing, this salad pairs very well with our lemon poppy seed dressing. Smart Recipes, European Recipes, Dairy,Vegetables Recipes, Recipes Dairy,Vegetables European Arugula & Roasted Beets Salad Arugula & Roasted Beets Salad Recipe | RecipeSavants.com PT50M Serves 4 Ingredients: 2 Pounds Beets 0.5 Pound Arugula 0.5 Pound Feta 16 Kalamata Olives 1 Large Shallot 0.25 Cup Extra Virgin Olive Oil 0.5 Teaspoon Salt & Freshly Ground Black Pepper Preheat oven to 400 degrees. Coat beets with a little olive oil and sprinkle with salt & pepper. Roast for about 30 minutes or till tender. In a large bowl, combine beets & remaining ingredients. Toss to coat well.

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