Beet and Arugula Salad

Author: Canadian Living

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

  • 8 beets (about 3 lb/1.5 kg)
  • 10 cups trimmed arugula about 5 bunches
  • 1 cup walnut halves toasted (optional)
  • 1/2 cup thinly sliced red onion
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper

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
  • Fibre 0.0
  • Folate 78.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 12.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Beet and Arugula Salad

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