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  • 3 beets
  • 4 cups arugula or mixed greens
  • 1/2 cup dried cherries
  • 2 tablespoons sherry vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse salt
  • 1 ounce grated parmigiano Reggiano cheese


  1. Preheat oven to 350F.
  2. Wrap beets in foil, place on a baking plan, and roast 40 minutes or until tender. Let cool. Unwrap beets and rub off skins. Slice into eights.
  3. Combine arugula, beets, cherries, vinegar, oil, salt and cheese. Toss well.

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The recipe was originally published as Roasted Beet and Arugula Salad on

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