Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Place the beet wedges on a baking sheet, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper.
Step 3. Roast the beets for 35 to 40 minutes, or until tender when pierced with a fork.
Step 4. Remove the beets from the oven and allow them to cool slightly.
Step 5. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, lemon juice, Dijon mustard, oregano, salt, black pepper, parsley, and dill.
Step 6. Arrange the arugula on a large serving platter or salad bowl.
Step 7. Top the arugula with the roasted beet wedges and sliced avocado.
Step 8. Sprinkle the crumbled feta cheese evenly over the salad.
Step 9. Drizzle the herb vinaigrette over the salad.
Step 10. Toss gently just before serving, or serve as arranged for presentation.
Step 11. Garnish with additional fresh herbs if desired.
Storage and Reheating Tips
Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days.
Keep the dressing separate until ready to serve to maintain the freshness of the greens.
Avocado is best sliced fresh before serving to prevent browning.
Roasted beets can be prepared up to 4 days in advance and stored refrigerated.
This salad is not suitable for freezing, as the fresh vegetables and avocado will lose their texture after thawing.
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