Ingredients
2 lbs beets
2 Cup mixed greens or arugula
¼ cup almonds, slivered or sliced
4 oz feta
¼ cup dill
2 cloves garlic, minced
2 Tbsp Green Limonato Olive Oil
2 Tbsp Blenheim Apricot White Balsamic
½ tsp Saltwest Smashed Peppercorn Sea Salt, to taste
Seeded lemon slices for garnish
Directions
Roast beets at 400F for approximately an hour or until tender.
While the beets are cooking, combine garlic, Limonato Olive Oil, Apricot Balsamic, and smashed peppercorn salt, mix well.
Submerge cooked beets in cold water. Peel and cut the beets into bite sized pieces.
In a large bowl, mix together beets, dill, mixed greens and toss with vinaigrette. Sprinkle feta and almonds on top. Add a lemon slice to each plate for a fresh squeeze of lemon!
Alternatives