AuthorJanWoods
4 Medium beets
6 cups (5 oz) baby arugula
½ cup Walnuts
½ cup Dried cranberries
½ cup 4 oz feta cheese, crumbled
3 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 Garlic clove, minced
Salt and pepper
Salad
1
Wrap beets in foil. Arrange on baking sheet. Bake at 400 degrees for 1 hour or more. When beets are cool, peel and cut into wedges.
Toss with arugula, feta, walnuts, and cranberries.
Balsamic Vinaigrette
2
Combine oil, vinegar, mustard, garlic, salt, and pepper in a jar. Shake well.
Drizzle over salad.
Ingredients
4 Medium beets
6 cups (5 oz) baby arugula
½ cup Walnuts
½ cup Dried cranberries
½ cup 4 oz feta cheese, crumbled
3 tbsp Balsamic vinegar
1 tbsp Dijon mustard
1 Garlic clove, minced
Salt and pepper
Salad
Directions
1
Wrap beets in foil. Arrange on baking sheet. Bake at 400 degrees for 1 hour or more. When beets are cool, peel and cut into wedges.
Toss with arugula, feta, walnuts, and cranberries.
Balsamic Vinaigrette
2
Combine oil, vinegar, mustard, garlic, salt, and pepper in a jar. Shake well.
Drizzle over salad.
