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Citrus, Dill Beet Salad with Arugula.

01/17/2011

Citrus Beet & Dill Salad

INGREDIENTS:

-4 medium sized beets with greens attached

-Half red onion, diced & divided

-4 TBSP EVOO

-Handful fresh dill

-Handful fresh arugula

-Salt & Pepper

-2tsp Red Wine Vinegar, divided

-Half clove of garlic

-2-3TBSP lemon juice (approx ½ large lemon)

STEPS:

1. Preheat oven to 400

2. Trim greens and stems from beets & put aside

3. Roast beets, covered with foil, on a sheet pan for appox. 45 minutes (until tender when poked with fork)

4. Finely dice onions and divide in half.

5. Trim excess stems from the beet greens and wash the leaves. Then finely chop the leaves & set aside.

6. While beets are roasting, heat approx. 1TBSP of EVOO and sauté half of the diced onions until translucent.

7. When the onions are cooked, add the beet greens & sauté with 1tsp of red wine vinigar, until greens are wilted (approx. 1 minute). When cooked, add freshly ground black pepper, remove from heat & set aside.

8. To make the vinaigrette, combine lemon juice, 3TBSP EVOO, salt and pepper, and whisk with fork. Add half clove of minced garlic and a handful of coarsely chopped dill leaves. Mix together & set aside.

9. When beets are done cooking, rinse under cold water and remove the skin with fingers / scraping away with a spoon.

10. When beets are peeled & cooled, chop in half and then cut into thin half-circle slices & place in large bowl.

11. Once all the beets are prepared, add vinaigrette, a handful of coarsely chopped arugula, 1tsp red wine vinegar, lemon zest, salt and pepper. Toss together, season to taste & chill in fridge.

12. Serve & enjoy!

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