Summer Herb Salad

Ingredients

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Tarragon

  Spices, dried

  1 tbsp, leaves or 2g

• Basil

  Fresh

  ¼ cup leaves, whole or 6g

• Fresh cilantro

  Coriander leaves, raw

  9 sprigs or 20g

• Parsley

  Raw

  2 tsp or 3g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Beets

  Raw

  4 beet or 328g

• Arugula

  Raw

  5 cup or 100g

• Celery

  Raw

  1 cup chopped or 101g

• Pickles

  Cucumber, dill or kosher dill

  ⅔ cup, chopped or diced or 95g

• Feta cheese

  ½ cup, crumbled or 75g

Directions

1. Preheat your oven to 450 degrees F. Clean and trim your beets, then rub well with 1 tbsp of the olive oil. Wrap the beets in foil packets, then place on a baking tray and roast for 30 minutes or so, until tender.
2. Allow the beets to cool slightly, then use your hands (with or without gloves on - they will stain your hands) to peel off the skins. Chop into 1-inch cubes and set aside.
3. In a small bowl, whisk together vinaigrette ingredients (first 8 ingredients and remaining 2 tbsp oil).
4. Arrange arugula, celery, beets, pickles, and feta in salad bowl. Toss with vinaigrette and serve immediately.
5. Recipe inspired by: http://www.thecrepesofwrath.com/2014/05/07/summer-herb-salad/#more-8705