Roasted Beet Salad with Arugula and Olive Oil Dressing
Roasted beets and arugula pair up with feta and olive oil to make this perfect salad
Servings 4 people
- 10 whole beets, small If you are using large beets, adjust the quantity
- 3 T olive oil
- 1 handful arugula
- 1/2 cup feta cheese, crumbled
- salt and pepper
- 2 T extra virgin oilve oil
Preheat oven to 450
Scrub and trim the beets, peeling the skins if desired. Pat dry.
Place the beets on a baking sheet and drizzle the olive oil over, tossing the beets to coat. Place in the oven and roast for about 20-25 minutes, depending on the size of your beets. Always test for doneness by instering a skewer into the beet and it should go in easily when done.
Once the beets are done, allow to rest for up to 2 hours. They should be completely cooled before chopping
Chop the beets into large bite-size chunks and place into a bowl. Add in the rest of the ingredients and toss to coat, adjusting the salt an pepper as needed
Transfer to a serving dish and enjoy