2 lbs beets
2 C mixed greens or arugula
¼ c almonds, slivered or sliced
4 oz feta
¼ C dill
2 cloves garlic, minced
2 T SOOC Eureka Lemon Olive Oil
2 T SOOC Blenheim Apricot White Balsamic
½ t sea salt and pepper (to taste)
Roast beets at 400F for approximately an hour or until tender.
While the beets are cooking, combine garlic, Lemon Olive Oil, Blenheim Apricot White Balsamic, salt and pepper, 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.