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Recipe by Rabbi Hanoch Hecht

Dill-Beet and Arugula Salad

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When it comes to salads, I am a simplist. I don’t like heavy dressings, as I like the ingredients to stand out by themselves. I have a particular love for this salad because all of the ingredients are grown in my garden.

Ingredients

Salad

  • 10 ounces (280 grams) baby spinach leaves

  • 10 ounces (280 grams) arugula

  • 1 small red beet, raw, sliced

  • 1 yellow beet, raw, sliced

  • 1/2 a red onion, sliced into half-rings

  • pomegranate seeds, for topping (optional)

Dressing

  • 2 tablespoons Gefen Honey

  • 1/3 cup Gefen Sesame Oil (if you don’t have, you can use extra-virgin olive oil)

  • 1/3 cup lime juice, freshly squeezed

Directions

Prepare the Salad

1.

Boil beets in water until tender. Cool.

2.

Mix dressing ingredients in a small bowl.

3.

Toss the vegetables together. Add the dressing and toss.

Notes:

Do not use canned beets as they are lightly seasoned and have a lot of sodium.
Dill-Beet and Arugula Salad

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