Beet and arugula salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beets without leave; (about 6 medium) |
| 2 | smalls | Bunch arugula |
| 1 | Red onion; halved and sliced thin | |
| 2 | tablespoons | White wine vinegar |
| ½ | cup | Olive oil |
Directions
Peel beets and cut into ½ inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.
Discard coarse stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange beets and arugula on plates.
Yield: 4 servings
NOTES : Recipe courtesy Gourmet Magazine Recipe by: Cooking Live Show #CL9043 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998