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Recipe from a Reader
Beet Arugula Feta Salad

From Lisa Freeman:


8 beets 200 grams feta 2 cups arugula, washed and torn 1/2 to 3/4 cup of pecans, toasted 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar 2 tsp apple juice


  1. wash beets, boil and remove skin when tender
  2. cut beets into small cubes or triangles
  3. crumble feta and set aside
  4. chop toasted pecans
  5. mix olive oil, red wine vinegar and applejuice
  6. toss together beets, arugula, pecans and dressing
  7. immediately before serving, sprinkle crumbled feta on top of the salad