6 cups of baby Arugula leaves
2 tablespoons of fresh minced chives
6 small to medium golden beets ( or which ever beet you prefer)
1/2 to 1 cup of 1/2 inch cubed Feta cheese ( I prefer Euphrates Feta )
1 tablespoon of olive oil
Kosher salt & black pepper
Coat washed whole beets with olive oil and sprinkle with salt & pepper. Roast whole beets on 400 until tender. A knife should easily pass into the beet without resistance. Cooking time is dependent on the beets actual size. Let them cool completely then remove the skin like you would peel a potato.
Vinaigrette:
1 lemon zest & the juice of 2 lemons
1/2 cup of good extra virgin olive oil
Kosher salt & black pepper to taste
****Be careful with the salt! Feta cheese by its nature is a salty cheese****
Marinate the beets in the vinaigrette for as long as you have. Toss all of these ingredients together.
This is a wonderfully fresh salad. I must confess I am obsessed with Arugula and its versatile peppery quality. It plays well with the slightly salty flavor of the Feta & the tender sweetness of the golden beets. It is a MUST make. Remember, you can ROCK THAT PLATE!!!!!
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