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.
Dill-Beet and Arugula Salad
Recipe By Rabbi Hanoch Hecht
- Cooking and Prep: 25 m
- Serves: 10
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Contains:
Ingredients (11)
Salad
Dressing
Start Cooking
Prepare the Salad
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Boil beets in water until tender. Cool.
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Mix dressing ingredients in a small bowl.
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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.
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