- 1 package prepared Beets
- 1 cup Feta Cheese
- 1/3 cup Plain Greek Yogurt
- 1 tbsp Honey
- 3 Cups Arugula
- 1/3 Cup Mint, rough chopped (divided)
- ¼ Cup Dill, chopped
- 1/3 Cup Shelled Pistachios, crushed
- Olive Oil
- Lemon Juice
- In a food processor, combine feta cheese, yogurt and honey and process until smooth.
- In your serving bowl, layer arugula, dill and mint on the bottom. Dress with some olive oil and a squeeze of lemon juice and toss.
- On top of your arugula, layer dollops of the whipped feta. Top with beets, a little reserved mint for garnish, then the pistachios. Finally, drizzle with a little more olive oil. If preparing ahead of time, prepare salad and refrigerate until ready to serve, but wait to add the pistachios until just before serving to ensure they stay crunchy.