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Root Vegetable Salad with Lemon Herb Vinaigrette

Janette
  • 60 minutes
  • Serves 6

INGREDIENTS

Juice of 2 lemons

1 tsp

fresh tarragon (finely chopped)

1 tsp

fresh dill (finely chopped)

1 tbsp

shallot (finely chopped)

1 tsp

Dijon mustard

1 tsp

honey

1/2 tsp

salt (or to taste)

1/4

black pepper or to taste

1/3 cup

olive oil

12

baby beets (tops trimmed and cleaned)

2

sprigs fresh rosemary

1

watermelon radish (sliced)

12 oz

arugula

16

baby heirloom tomatoes (cut in half)

4 oz

goat cheese (sliced or crumbled)

1 cup

toasted pecans