Roasted beet and sugar snap pea salad

4 servings

Ingredients

QuantityIngredient
3mediumsBeets, trimmed
½poundsSugar snap peas, trimmed
1tablespoonPlus 1 tsp Dijon mustard
1tablespoonPlus 1 tsp cider vinegar
¼cupOlive oil
3tablespoonsDill, chopped or
1tablespoonDillweed
teaspoonSugar
2packsArugula, 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