Hands-on Time
18 Mins
Total Time
18 Mins
Yield
Serves 4 (serving size: about 1 1/4 cups)
Photo: Erin Kunkel Styling: Chelsea Zimmer

How to Make It

Step 1

Wrap beets individually in microwave-safe parchment paper. Microwave at HIGH 7 minutes or until tender, turning once after 3 minutes. When cool enough to handle, peel and slice into 1/2-inch-thick wedges.

Step 2

Combine rind, juice, black pepper, salt, and shallot in a small bowl, stirring with a whisk. Let stand 10 minutes. Gradually add oil, stirring constantly with a whisk. Place arugula in a large bowl. Add 2 tablespoons juice mixture to arugula; toss to coat. Add beets to remaining juice mixture; toss to coat. Place arugula mixture on a platter; top with beet mixture, avocado, and feta.

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