Arugula and Beet Salad

Arugula, beets, and Feta. Count me in.

Part of our series on Salads

Arugula and Beet Salad




  • 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


  1. Place beets into a large saucepan and pour in enough water to cover the beets by 1 inch.

  2. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beets are easily pierced with a fork, about 15 minutes.

  3. Drain and let cool.

  4. Peel beets by rubbing the skins off with a paper towel

  5. Cut into 1/4-inch thick slices, and cut slices in half. Place into a bowl.

  6. Smash garlic with salt in a small bowl using a spoon until the mixture becomes a paste.

  7. Stir lemon juice into garlic paste.

  8. Retain about 1 tablespoon lemon dressing in a small bowl and pour the remaining lemon dressing over beets; toss to coat.

  9. Divide arugula and top each plate with beets, feta cheese, and olives;

  10. Drizzle with olive oil and retained lemon dressing.

  11. Serve and Enjoy


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