Dill-Beet and Arugula Salad

Rabbi Hanoch Hecht Recipe By
  • 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.

Ingredients (11)

Salad

Dressing

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.

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