• 2 lbs Beets
• 5 oz Arugula
• ½ Cup Feta
• ½ Cup Toasted
• Pecans
• ½ Cup Dried
• Cranberries
• ½ Cup Olive Oil
• 3 TBSP Balsamic
• Vinegar
• 1 TBSP Dijon
• 1 Clove Garlic,
• Minced
• ¼ TSP Salt
• ⅛ TSP Pepper

Preheat oven to 400˚F. Line
baking sheet with foil. Wrap
each beat tightly in a sheet
of foil and arrange on lined
baking sheet. Bake for 1 hour
or until largest beet is easily
pierced. Unwrap beets, let
cool, then peel the skins and
slice into wedges.
Toast ½ Cup Pecans on a dry
skillet, tossing frequently until
golden and fragrant.
Remove from heat and let
cool.
Transfer Arugula to a large
mixing bowl then add
remaining salad ingredients.
In a small mason jar,
combine all dressing
ingredients and shake well to
combine. Drizzle over salad
to taste. If not serving salad
right away, shake the
dressing again just before
drizzling over salad.