Arugula Beet Salad
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Arugula Beet Salad

This is a very flavorful salad.Yellow onion also goes well as a substitute for green onion bulb.

Trey

Ingredients

4-serving
  1. 200 Grams arugula
  2. 150 Grams beet
  3. 1/2 Cup olive oil
  4. 1/2 Cup lemon juice
  5. 1/4 Cup Dill , choppped
  6. 1/4 Cup fennel minced stalk ,
  7. 2 Tablespoons fennel frond , chopped
  8. 2 Tablespoons green onion , chopped
  9. 2 Tablespoons green onion , chopped
  10. 1/4 Cup Parmesan cheese , grated
  11. 1/4 Cup almonds

Method

15 mins
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    If beet is uncooked, cook it until it feels soft when sticking a fork in it (about 30 minutes).

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    Mix olive oil and lemon juice in a small bowl.

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    Chop dill, green onion (tops and bulb), and fennel (frond and stalk). Mix with the olive oil and lemon juice.

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    Finely chop the beet and set aside.

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    Chop almonds and side aside.

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    Place arugula into large bowl and mix in minced beet.

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    Spoon dressing onto arugula and mix.

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    Top salad with almonds and cheese.

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