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Beet Salad on Arugula with Sherry Vinaigrette

  • 1 pound beets
  • 1/2 teaspoon grainy mustard
  • 2 tablespoons sherry vinegar
  • Pinch of sugar
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 1 large bunch arugula
  1. STEP 1

    Heat oven to 400 degrees. Wash beets and cut the stalks to 1/2 inch. Reserve beet greens. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.

  2. STEP 2

    Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.

  3. STEP 3

    To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.

  4. STEP 4

    Toss beets with the vinaigrette and serve on a bed of arugula


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