Recipe of the Month: End of Summer Roasted Beet Salad

2 ea.-Golden Beet, roasted, medium diced  

2 ea.-Red Beet, roasted, medium diced  

1/4 Fennel-Shaved thin  

1 Bunch-Arugula 

Preheat the oven to 350°. Wrap the beets in foil and roast for about 1 1/4 hours, or until tender. Let cool, then peel the beets and cut them into 1/4-inch dice.


2 tbsp.-Lemon Juice


1/4 cup-Olive Oil

1 tbsp-Dijon mustard 

1/3 cup-White Balsamic Vinegar

1 tbsp cup-Honey 

1/2 clove-Garlic, minced 

1/4 bunch-Tarragon, fresh, chopped 

In a bowl, whisk together the lemon juice, honey, vinegar, garlic,tarragon, mustard and oil; season with salt and pepper. Add the beets and toss to coat.Toss, greens in a large mixing and top with the beets, Fennel, garnish with Toasted Pumpkin Seeds.