Colorful Beet Salad On Arugula With Sherry Vinaigrette - cooking recipe

Ingredients
    1 lb beet
    1/2 teaspoon grainy mustard
    2 tablespoons sherry wine vinegar
    1 pinch sugar
    6 tablespoons extra virgin olive oil
    salt
    fresh ground pepper, to taste
    1 bunch arugula
Preparation
    Heat (toaster) oven to 400 degrees.
    Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
    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.
    To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
    Toss beets with the vinaigrette and serve on a bed of arugula.

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