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Arugula, New Potato, and Beet Salad

 

This Spring Salad is delicious and easy! Try it for next cookout! You'll be glad you did!

2 pounds News Potatoes- Cleaned and cut into bite size pieces

2-3 Med. sized Beets - peeled and cubed

2 C Arugula

1 T your favorite Dove Olive Oil ( we used Garlic) for roasting 

Plus and additional 1/4 C Dove Olive Oil for Dressing  

2 t Whole Grain Mustard 

1 T Neapolitan Herb Balsamic

Toss cut up  potatoes and and beets in 1 T of dove olive oil and spread out on parchment lined sheet pan. Place in 425 degree oven for 20 minutes or until tender. Let cool 10 minutes.

In a large bowl whisk 1/4 Dove Olive Oil, 2 t Whole Grain Mustard, and 1 T Neapolitan Herb Balsamic.

Add roasted new potatoes and beets to bowl of dressing mix and toss. Then add 2 C of fresh Arugula  toss and enjoy!

 


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