2 pounds trimmed beets
1/2 pound argugla
4 minced garlic cloves
4 tablespoons fresh lemon juice
8 ounces sliced feta
16 pitted kalamata olives
1/4 cup extra virgin olive oil
Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch.
Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes.
Drain and let cool.
Peel beets by rubbing the skins off with a paper towel
Cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.
Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste.
Stir lemon juice into garlic paste.
Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.
Divide arugula and top each plate with beets, feta cheese, and olives;
Drizzle with olive oil and retained lemon dressing.
Serve and Enjoy