Beet and Arugula Salad

Beets are an incredible vegetable. They’re packed with tons of vitamins and anti-oxidants, 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. Topped with a citrus dressing over a bed of nutty arugula, you’ll covert even the most skeptical eaters who have always turned a nose to the wonderful world of beets. 

2-2 ½ pounds beets, boiled until soft and peeled

4 small garlic cloves, minced

5 tablespoons fresh lemon juice, to taste

4 tablespoons olive oil

4-5 handfuls arugula (about 8 ounces)

8 ounces feta cheese, thinly sliced

16-20 kalamata olives

½ tablespoon salt

Cut beets into ¼ in slices then cut in half.

Combine salt and garlic by pressing with the back of a spoon in a bowl (you’ll want to make a paste so give yourself about 5 minutes to reach the best consistency).

Whisk lemon juice into garlic and salt paste, adding lemon juice to taste (should be on the tart side).

Toss the beets with the dressing until coated, leaving some of the juice to drizzle over the top.

Place a small amount of arugula on a plate, and layer the beets, cheese, and olives on top.

Drizzle with remaining dressing.