This is nice. It has a light dressing. I used the infused water (plus salt) that the beets in a can came in. Maybe this would be better with freshly cooked beets using their cooking water (from boiling) but I don’t mind canned ones at all, taste-wise. I used freshly squeezed lemon juice, unrefined extra virgin olive oil, za’atar spice mix instead of plain dried thyme which we don’t like, sea salt, a mix of baby spinach and a little baby arugula (I could not get fresh looking romaine to shred here, mid winter), plus the rest of the ingredients. I ate it almost immediately as I did not see the wait time in the introduction until after. Made for PAC (Pick A Chef) Spring 2011.
