Recipe Instructions:
Ingredients
For the salad
1 Juice of lemon
2 tbs extra virgin olive oil
1/4 c fresh dill finely chopped
4 c baby arugula
1/2 c feta chunk
1/4 c toasted pine nuts
Salt and pepper to taste
For the beets
4 roasted beets
2 stems Rosemary
.5 tbsp olive oil
.5 Orange
Instructions
Preparing the Beets
Pre-heat over to 450 degrees and line 8x8 baking pan with tin foil
Trim and clean beets, leaving root in-tact. Do not cut beets - this helps keep all of the juice inside.
Place beets in foil lined pan and top with juice of 1/2 an orange, rosemary, olive oil, salt and pepper. Bake for 25 minutes or until fork tender
Let cool completely in pan before removing foil. Skin removes easily with paper towel once cooled.
Preparing the salad
In a medium bowl, whisk together lemon juice, olive oil, dill, salt and pepper.
Gently toss baby arugula in the lemon-dill vinaigrette. Check for seasoning.
Divide evenly between four plates and top with beet slices, feta and toasted pine nuts.
