Roasted beet and sugar snap pea salad

Yield: 4 servings

Measure 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)

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

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