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Beet and Arugula Salad
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Prep Time:
20 minutes
Total Time:
4 hours 40 minutes
Elevate your dinner with a stunning and delicious salad.
Ingredients:
  • 6 medium beets (4 to 6 ounces each)
  • 1/4 cup olive or vegetable oil
  • 2 tablespoons red wine vinegar or cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 2 cups arugula leaves, watercress or bite-size pieces salad greens
  • 1/2 cup crumbled chèvre (goat) cheese (2 ounces)
  • 1 tablespoon chopped walnuts, toasted, if desired
Instructions:
  • Gently remove greens from beets, leaving a 1/2-inch stem. Avoid trimming or cutting the root. Thoroughly wash the beets. Place them in a 2-quart saucepan and add enough water to cover. Bring to a boil, then simmer for 40 to 50 minutes until tender. Drain.
  • Chill the beets for 1 hour. Peel the beets under running water, drain on paper towels, and cut into julienne strips. Transfer to a shallow glass or plastic dish.
  • In a sealed container, vigorously shake together oil, vinegar, mustard, and sugar. Drizzle over beets. Chill for at least 2 hours but no more than 12 hours. Allow it to sit at room temperature for 30 minutes before assembling the salad.
  • On 4 salad plates, elegantly arrange the beets. Add a handful of arugula and sprinkle cheese on top. Drizzle with any leftover oil mixture if desired and finish with a sprinkle of walnuts. Serve promptly for the best experience.

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