2 Servings 30 min Cook
2 Tsp Dijon Mustard
1 Dash Salt
1 Dash Pepper
1 Tsp, ground Oregano
1 Tbsp, leaves Tarragon
1 Cup leaves, whole Basil
1 Sprigs Fresh Cilantro
2 Tsp Parsley
3 Tbsp Olive Oil
4 Beet (2" dia) Beets
5 Cup Arugula
1 Cup chopped Celery
2/3 Cup, chopped or diced Pickles
1/2 Cup, crumbled Feta Cheese
Preheat your oven to 450 degrees F.
Clean and trim your beets, then rub well with 1 tbsp of the olive oil.
Wrap the beets in foil packets, then place on a baking tray and roast for 30 minutes or so, until tender.
Allow the beets to cool slightly, then use your hands (with or without gloves on - they will stain your hands) to peel off the skins.
Chop into 1-inch cubes and set aside
In a small bowl, whisk together vinaigrette ingredients (first 8 ingredients and remaining 2 tbsp oil).
Arrange arugula, celery, beets, pickles, and feta in salad bowl.
Toss with vinaigrette and serve immediately.
Recipe inspired by: http://www.
thecrepesofwrath.
com/2014/05/07/summer-herb-salad/#more-8705
