Farm Fresh Arugula And Golden Beet Salad

• 5 cups fresh arugula, rinsed and spun dry
• 5 golden beets, cooked, peeled, chilled and in wedges
• 2/3 cup crumbled feta cheese
• Salad dressing:
• 1/3 cup extra virgin olive oil
• 2 Tbsp rice wine vinegar
• 1-2 cloves garlic, crushed
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp pepper

1. Do ahead:
2. Bake the beets at 350F in a foil-covered pan with enough water to cover the bottom third of the beets for 45 minutes or until tender. Cool, peel and chill until ready to toss and serve salad.
3. This can be done the day before and beets kept in a sealed container in fridge.
4. Rinse and spin-dry the arugula. Place in large, wide salad bowl with golden beets cut in 1/2" wide wedges. Sprinkle with feta cheese and toss with dressing to taste. Serve.
5. This is delicious with a grilled chicken breast on a hot summer's eve with crusty bread and a cool glass of Chardonnay.

fresh arugula, golden beets, feta cheese, salad dressing, extra virgin olive oil, rice wine vinegar, garlic, mustard, honey, salt, pepper

Taken from www.epicurious.com/recipes/member/views/farm-fresh-arugula-and-golden-beet-salad-50106556 (may not work)