Roasted Beet Salad With Wheat Berries, Arugula And Feta

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Lottie Doof
Nutrition per serving    (USDA % daily values)
CAL
1127
FAT
401%
CHOL
3%
SOD
2%

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Ingredients for 4 servings

1 x shallot, finely minced(Oregano Vinaigrette)

3 White Wine Vinegar(I like this dressing very acidic, reduce this to 2 tablespoons if you like a more traditional proportion) tbsp White Wine Vinegar(I like this dressing very acidic, reduce this to 2 tablespoons if you like a more traditional proportion

1/2 tsp honey (Oregano Vinaigrette)

1 tbsp finely chopped fresh oregano (Oregano Vinaigrette)

1/2 tsp Dried Oregano (Oregano Vinaigrette)

Kosher salt and freshly ground black pepper to taste(Oregano Vinaigrette)

1/4 cup olive oil(Oregano Vinaigrette)

Arugula, preferably baby or wild arugula as required(salad)

3 beets(medium), roasted, peeled and chopped x beets(medium), roasted, peeled and chopped(salad)

2 cup Wheat Berries cooked (salad)

1/2 lb Feta (I prefer goat’s milk) (salad)

Fresh oregano as required (salad)

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