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 my tangy lemon poppy seed dressing. Smart Recipes, European Recipes, Vegetables Recipes, Recipes Vegetables European Arugula And Roasted Beets Salad Arugula And Roasted Beets Salad Recipe | PT45M Serves 4 Ingredients: 2 Pounds Beets 0.5 Pound Arugula 0.25 Cup Extra Virgin Olive Oil 0.5 Teaspoon Salt & Freshly Ground Black Pepper 0.5 Pound Feta 16 Kalamata Olives 1 Large Shallot Preheat oven to 400 degrees. Arrange beets on a sheet pan, brush evenly with oil, and season with salt & pepper. Roast until beets are tender, about 30 minutes. In a large bowl, combine beets with arugula, feta, olives & shallots. Toss well and serve.

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