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Epicurious

Roasted Beet and Sugar Snap Pea Salad

4.3

(10)

Dill and arugula complement this lovely salad.

Recipe information

  • Yield

    Serves 4

Ingredients

3 medium beets, trimmed
1/2 pound sugar snap peas, trimmed
1 tablespoon plus 1 teaspoon Dijon mustard
1 tablespoon plus 1 teaspoon cider vinegar
1/4 cup olive oil
3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
2 2/3-ounce packages fresh arugula, trimmed.

Preparation

  1. Step 1

    Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.

    Step 2

    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.

    Step 3

    Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)

    Step 4

    Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.

TagsSaladBeetRoot VegetableVegetableSugar Snap PeaPeaBean and LegumeDillHerbs & SpicesArugulaLeafy GreensSideDinnerDairy FreeVegetarianRoastBon Appétit
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