Beet Salad with Arugula, Feta Cheese and Balsamic reduction
Prepare Time: 20 minutes
Cooking TIme: 20 minutes
Serving Size: 6 persons
3 medium beets
7 oz of fresh and washed arugula.
3.4 oz of Feta cheese in cubes
Olive oil - to taste
Balsamic Reduction - to taste
Salt and Pepper - to taste
Preheat the oven in 425°F
Cut the beets in wedges and cook in boiling water for about 10 minutes.
With the beets already cooked, place them in a baking sheet and drizzle olive oil and add salt and pepper to taste.
Place them in the oven and cook for about 10 minutes. After 10 minute verify the doneness of it. It should be tender - soft and with a roast appearance.
Take from the oven and place in the fridge or freezer to cool faster.
In individual plates or in a salad bowl (to serve as family style) place the Washed Arugula and the cubes of Feta Cheese.
Add the cooled beets with the Arugula and the Feta Cheese. Seasoning with a drizzle of olive oil, salt and pepper to taste and mix gently to coat the beets and arugula.
Drizzle the Balsamic reduction on top of the salad.