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Beet Salad with Arugula and Balsamic Vinaigrette

Natasha, Natasha's Kitchen
  • 75 minutes
  • Serves 6

INGREDIENTS

6

medium (2 lbs beets)

5 oz

baby arugula, rinsed and spun dry

4 oz

or 1/2 cup feta cheese (diced or crumbled)

1/2 cup

pecans (toasted)

1/2 cup

dried cranberries

1/2 cup

extra virgin olive oil

3 tbsp

balsamic vinegar

1 tbsp

dijon mustard (we love Grey Poupon brand)

1

garlic clove (pressed or finely minced)

1/4 tsp

salt

1/8 tsp

black pepper