Beet Salad with Arugula 🥗 Ingredients: For the Salad: 6 medium beets (about 2 lbs) 6 cups baby arugula, rinsed and spun dry 1/2 cup feta cheese, diced or crumbled 1/2 cup pecans, toasted 1/2 cup dried cranberries For the Balsamic Vinaigrette: 1/2 cup extra virgin olive oil 3 tbsp balsamic vinegar 1 tbsp dijon mustard (Grey Poupon brand recommended) 1 garlic clove, pressed or finely minced 1/4 tsp salt 1/8 tsp black pepper Instructions: Preheat Oven: Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Prepare Beets: Wrap each beet tightly in a sheet of foil and arrange on the lined baking sheet. Bake in the preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature. Peel the skins and slice into halv
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