Four Beet Salad On Arugula With Sherry Vinaigrette Recipes

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COLORFUL BEET SALAD ON ARUGULA WITH SHERRY VINAIGRETTE



Colorful Beet Salad on Arugula With Sherry Vinaigrette image

Make and share this Colorful Beet Salad on Arugula With Sherry Vinaigrette recipe from Food.com.

Provided by waterbaby09

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 229.4, Fat 20.5, SaturatedFat 2.8, Sodium 95, Carbohydrate 11.4, Fiber 2.3, Sugar 9.1, Protein 1.9

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