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Export 9 ingredients for grocery delivery
Step 1
Cut the beet greens off of the beets and set aside. Scrub the beets and potatoes well and then dice them.
Step 2
Place the diced beets and potatoes in a large pot and cover with water. Bring to a boil. Boil 5 minutes, or until just fork tender. Strain and let cool slightly.
Step 3
Meanwhile, make the dressing. Combine the tarragon, vinegar, olive oil and shallot in a jar with tight fitting lid. Shake until emulsified. Set aside.
Step 4
Meanwhile, prepare the greens. Wash and chop the beet greens into bite sized pieces and combine with arugula in a large salad bowl.
Step 5
Add the beets and potatoes to the greens along with the goat cheese and seeds. Give the jar of dressing a good shake and then pour 2/3 of the dressing onto the salad. Season with a pinch of both salt and pepper and then toss to combine.
Step 6
Taste the salad and add more dressing if desired. Add more salt and/or pepper if desired as well. Serve immediately.
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