Beet and Arugula Salad
Beets add a satisfying sweetness to the peppery arugula. Leaving the roots and a bit of the stems attached to the beets keeps them from losing their nutrients and colour during cooking.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 141 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 1 g |
| carb | 17 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 432 mg |
| % RDI: | - |
| calcium | 12% |
| iron | 15% |
| vit A | 17% |
| vit C | 25% |
| folate | 78% |
Suggested Recipes
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8 beets
10 cups trimmed arugula, about 5 bunches
1 cup walnut halves, toasted (optional)
1/2 cup thinly sliced red onions
1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1 pinch salt
1 pinch pepper
Preparation:
Trim all but 1 inch (2.5 cm) of tops off beets; in large pot of boiling salted water, cover and cook beets until tender, about 45 minutes. Drain; let cool. Cut off tops; slip off skins. Cut each into 8 wedges. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Place arugula, walnuts (if using), and onion in large bowl. (Make-ahead: Cover and refrigerate for up to 6 hours.)
In small bowl, whisk together oil, vinegar, mustard, salt and pepper. Pour all but 1 tbsp (15 mL) over arugula mixture and toss to coat. Toss remaining dressing with beets and arrange over arugula mixture.
Tags:
Source
Canadian Living Magazine: November 2002
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