Dill-Beet and Arugula Salad

 

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• Cooking and Prep: 25 m
• Serves: 10
• Contains:

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.

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Ingredients (11)

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

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  Gefen Pure Honey

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

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  Gefen Sesame Oil

• 1/3 cup lime juice, freshly squeezed

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground Gefen Black Pepper

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  Gefen Black Peppercorns Spice Grinder

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Start Cooking

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.

Note:

Do not use canned beets as they are lightly seasoned and have a lot of sodium.