3 Beet Salad With Dill & Feta

• 3 small to medium Chioggia beets
• 3 small to medium golden beets
• 3 small to medium red beets
• 2 t red wine vinegar
• 1/4 t Dijon mustard
• 1/4 t salt
• 4 t extra virgin olive oil
• 2 oz feta cheese, crumbled
• 2 t chopped fresh dill
• 2 t chopped fresh parsley
• Arugula

1. Scrub beets under running water to remove any dirt and cut off tops. Put the beets in large saucepan, cover with water, and boil them until tender, about 25 minutes. Drain the beets and run under cold water. Set the beets aside until they are cool enough to handle and then use your fingers or a paring knife to remove and discard the skins. Quarter and then slice the beets, dropping the piece into a serving bowl.
2. Combine the vinegar, mustard, and salt in small dish and whisk until the salt dissolves. Whisk in the olive oil until blended and then pour the dressing over the beets. Sprinkle the feta, dill, and parsley over the salad. Toss the beet salad and cover. Let stand for 2 hours, tossing occasionally, before serving.
3. Serve over arugla.

beets, golden beets, red beets, red wine vinegar, mustard, salt, extra virgin olive oil, feta cheese, dill, parsley, arugula

Taken from www.epicurious.com/recipes/member/views/3-beet-salad-with-dill-feta-51230211 (may not work)