Mother Earth Living

Verdant Vegetarian: Beet and Arugula Salad with Lemon Dill Vinaigrette

The sweet, earthy beet flavor combined with tangy feta and pungent greens make this tasty salad unforgettable.
By Susan Belsinger
May/June 2004
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This salad will delight your guests with a cornucopia of the season's best flavors from sweet to tangy.
Photo By Joe Coca


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Beet and Arugula Salad with Lemon Dill Vinaigrette
Serves 6 to 8

Choose red and golden beets or striped Chioggias for visual impact in this colorful salad. The sweet, earthy beet flavor combined with tangy feta and pungent greens make this tasty salad unforgettable.

Salad

4 small to medium red beets
4 small to medium golden or Chiogga beets
1 large bunch of arugula
1/4 to 1/2 cup dill sprigs
8 ounces feta cheese, crumbled
1/3 cup pistachios, optional

Vinaigrette

2 1/2 tablespoons fresh-squeezed lemon juice
5 tablespoons olive oil
Handful of dill sprigs, minced
1 large clove garlic, finely minced
Salt
Fresh-ground pepper

1. Roast beets in a covered pan in a 400 degrees Fahrenheit oven for 45 minutes or until just tender. While they’re cooking, make the vinaigrette: Combine lemon juice, olive oil, dill, garlic, salt, and pepper in a jar; shake well to blend. Taste for seasoning.

2. Run the beets under cold water and rub off their skins. When cool enough to handle, cut them in half lengthwise, then slice crosswise into 1/4 -inch slices.

3. Wash, pick over, and dry the arugula, then tear into bite-size pieces and scatter on a platter or in a shallow bowl. Sprinkle the dill sprigs over the greens. Arrange the beet slices on the greens. Scatter the feta over the beets. Just before serving, sprinkle the pistachios on top. Pour the dressing over the salad just before serving and toss.








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