Beet Carpaccio with Grapes and Walnuts

Preparation

1. 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.
2. In a bowl, combine the arugula, chives and dill. Set aside.
3. 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.