Name: Beet and Arugula Salad
Yield: Serves 2
Ingredients: 1/2 pound beets without leaves (about 3 medium); 1 small bunch arugula; 1 tablespoon white-wine vinegar; 1/4 cup olive oil

Can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 2

Ingredients

1/2 pound beets without leaves (about 3 medium)

1 small bunch arugula

1 tablespoon white-wine vinegar

1/4 cup olive oil

Preparation

Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard course 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 arugula and beets on 2 plates.

TagsSalad Beet Root Vegetable Vegetable Arugula Leafy Greens Side Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Quick Steam Gourmet

Recipe notes

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