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.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 432 mg
- Protein 4 g
- Calories 141.0
- Total fat 7 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 17 g
%RDI
- Iron 15.0
- Folate 78.0
- Calcium 12.0
- Vitamin A 17.0
- Vitamin C 25.0
