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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.
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)
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
1/2 teaspoon salt
1/4 teaspoon freshly ground Gefen Black Pepper
Boil beets in water until tender. Cool.
Mix dressing ingredients in a small bowl.
Toss the vegetables together. Add the dressing and toss.
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