Beet and Apple Salad with Arugula Dressing
Our farm harvest this week features our beets, arugula and fresh dill. This time of year brings us an abundance of beautiful produce as they are at their peak. With summer weather still upon us and the hot weather this week, I have taken our local shares and created a fresh satisfying salad.
4 cup beet greens
2 medium raw beets, grated
¾ cup sweet onion, thinly sliced
1 large apple, thinly sliced
5-6 small sprigs fresh dill
3 tbsp. sunflower seeds, unsalted & toasted
2 soft boiled eggs, halved (optional)
4 cup, baby arugula
½ cup extra-virgin olive oil
3 tbsp. fresh lemon juice
1 large garlic clove
Salt and fresh ground pepper
In a large salad bowl, add beet greens, beets, onion and apples, set aside.
In a food processor, add arugula, oil, lemon juice and garlic. Pulse until smooth and season with salt and pepper.
Toss salad with dressing and top with fresh dill, sunflower seeds and egg if you are using.
Season with salt and pepper.
SERVINGS 2-4 / PREP & COOK TIME 20 mins