3 Beet Salad With Dill & Feta

1. 1

   Scrub beets under running water to remove any dirt and cut off tops. Put the beets in large saucepan, cover with water, and boil them until tender, about 25 minutes. Drain the beets and run under cold water. Set the beets aside until they are cool enough to handle and then use your fingers or a paring knife to remove and discard the skins. Quarter and then slice the beets, dropping the piece into a serving bowl.

2. 2

   Combine the vinegar, mustard, and salt in small dish and whisk until the salt dissolves. Whisk in the olive oil until blended and then pour the dressing over the beets. Sprinkle the feta, dill, and parsley over the salad. Toss the beet salad and cover. Let stand for 2 hours, tossing occasionally, before serving.

3. 3

   Serve over arugla.

* Per serving · 4 servings · Values may vary.