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
- Cooking and Prep: 25 m
- Serves: 10
Prepare the Salad
Boil beets in water until tender. Cool.
Mix dressing ingredients in a small bowl.
Toss the vegetables together. Add the dressing and toss.
Do not use canned beets as they are lightly seasoned and have a lot of sodium.