Farm Direct Coop Recipesor. . . what you can do with your share!

Submitted by Jeanne MacDonald

• 1 bunch arugula
• 1 bunch beets, greens removed
• 2-3 Tbsp. olive oil
• Salt Juice of half a lemon
• 8 oz. Crumbled feta cheese
• Salt and pepper to taste

1. Boil or steam the beets with their skins on, until just tender, and allow them to cool.
2. Roughly chop the arugula, rinse several times in cool water, and spin dry in salad spinner.
3. Rub the skins off the cooled beets and cut beets into bite-sized cubes.
4. Toss the arugula in a bowl with the olive oil until it looks wilted and darkens.
5. Add the beets and lemon juice and toss. Toss in the feta last, and add salt and pepper to taste. Let salad rest about ten minutes, toss again and serve.