Beet & Arugula Salad with Feta and Fresh Dill
Cook time
Total time
Serves: 4 servings
  • ¼ cup Fresh Dill, frons (leaves) only
  • 6 cups Arugula
  • 3 whole Beets, cooked and peeled
  • 2 ounces Good Feta Cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Honey
  • ¼ cup Fresh Lemon Juice, from 1 lemon
  1. Spread arugula over a large platter or place in a large bowl. Cut beets into small wedges, then crumble feta evenly around the salad and sprinkle with the fresh dill.
  2. In a small bowl, mix together the lemon juice, honey, and olive oil. Add a pinch each of salt & pepper, then drizzle over the salad. Toss salad before serving.
Recipe by Eating Made Easy at