Beet Salad With Arugula, Feta & Walnuts

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SF Gate

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Ingredients

5 to 6 medium-size beets, greens removed

Vinaigrette

1 large shallot, minced

1 tablespoon + 2 teaspoons red wine vinegar, or more if needed

1 garlic clove, minced to paste with salt

3 tablespoons extra virgin olive oil

Salt and freshly ground pepper

2 ounces baby arugula

3 ounces French feta

1/3 cup toasted walnuts, coarsely chopped

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