Herb, Feta & Beet Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Tarragon leaves picked from 2 fresh sprigs (2 Tbs.)

1/2 bunch fresh flat-leaf parsley (1/2 cup packed)

2 Tbs. red-wine vinegar

3 cups mesclun greens, or a mix of sliced sorrel, watercress, arugula, and mizuna

1/4 lb. feta, cut into 4 slabs, each about 2 inches square and 1/4 inch thick

2 fresh basil leaves, torn into small pieces

1/4 bunch fresh chervil

Marjoram leaves picked from 1 fresh sprig (1 tsp.)

1-1/2 lb. red beets (3 to 4 medium)

2 tsp. red-wine vinegar

3 Tbs. walnut oil or pecan oil

Kosher salt to taste

8 fresh chives, cut into 1/2-inch pieces (2 Tbs.)

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