Beet Salad with Arugula and Balsamic Vinaigrette

Name: Beet Salad with Arugula and Balsamic Vinaigrette
Yield: 6
Ingredients: 6 medium (2 lbs beets); 5 oz 6 cups 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

Beet Salad with Arugula and Balsamic Vinaigrette was pinched from <a href="https://natashaskitchen.com/beet-salad-with-arugula-balsamic-vinaigrette/" target="_blank" rel="noopener">natashaskitchen.com.</a>

"This beet salad tastes fancy but is SO EASY to make. This is a show-stopping and flavorful salad that is impressive for entertaining or a wonderful meal in. Make-ahead tip: pre-cook beets up to 3 days in advance, cover and refrigerate them until ready to use...."

INGREDIENTS

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6 medium (2 lbs beets)

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5 oz 6 cups baby arugula, rinsed and spun dry

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

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1/2 cup pecans (toasted)

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1/2 cup dried cranberries

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1/2 cup extra virgin olive oil

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3 Tbsp balsamic vinegar

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1 Tbsp dijon mustard (we love Grey Poupon brand)

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1 garlic clove (pressed or finely minced)

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1/4 tsp salt

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1/8 tsp black pepper

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