2 red beets, unpeeled

60 ml (¼ cup) chopped arugula

15 ml (1 tbsp) chopped fresh chives

10 ml (2 tsp) chopped fresh dill

250 ml (1 cup) seedless red grapes, halved

Lemon juice, to taste

Olive oil, to taste

60 ml (¼ cup) red walnuts (or not), toasted and crushed

Salt and pepper

Place the beets in a saucepan and cover with cold water. Bring to a boil and simmer gently for about 1 hour or until the beets are tender. Drain and place in cold water until completely cooled. Peel and thinly slice with a mandolin. Set aside.

In a bowl, combine the arugula, chives and dill. Set aside.

Line 4 plates with the sliced beets. Garnish with the grapes. Drizzle with the lemon juice and olive oil. Top with the herb mixture and the nuts. Season with salt and pepper.

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