Roasted beet and sugar snap pea salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Beets, trimmed |
| ½ | pounds | Sugar snap peas, trimmed |
| 1 | tablespoon | Plus 1 tsp Dijon mustard |
| 1 | tablespoon | Plus 1 tsp cider vinegar |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Dill, chopped or |
| 1 | tablespoon | Dillweed |
| 1½ | teaspoon | Sugar |
| 2 | packs | Arugula, trimmed (2/3oz ea) |
Directions
Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender, about 1 hours. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar.
Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season to taste with salt and pepper. Spoon atop arugula.
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95