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.

| May/June 2004

  • This salad will delight your guests with a cornucopia of the season's best flavors from sweet to tangy.
    Photo By Joe Coca

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






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