Ingredients for Colorful Beet Salad On Arugula With Sherry Vinaigrette
- Beet
- Grainy Mustard
- Sherry Wine Vinegar
- 1 tablespoon sugar
- Extra Virgin Olive Oil
- salt and pepper to taste
- Fresh Ground Pepper
- 5 ounces arugula
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How to Make Colorful Beet Salad On Arugula With Sherry Vinaigrette
- Preheat oven to 400°F (200°C).
- Wash 2 medium red beets and 2 medium chioggia beets thoroughly. Trim the leafy greens, leaving about an inch of stem.
- Wrap each beet individually in aluminum foil, creating tight packets to seal in moisture.
- Place foil-wrapped beets on a baking sheet and bake for 35-40 minutes, or until tender when pierced with a fork.
- Remove from oven and let the beets steam in the foil packets for 10-15 minutes.
- Carefully remove beets from foil packets and allow to cool completely. Once cool enough to handle, peel the skins off.
- Slice beets into 1/4-inch thick rounds. Set aside.
- **Make the vinaigrette:** In a small bowl, whisk together 1 tablespoon Dijon mustard, 2 tablespoons sherry vinegar, 1 tablespoon sugar, and a pinch of salt and pepper.
- Slowly whisk in 1/4 cup extra virgin olive oil until emulsified.
- In a large bowl, gently toss the sliced beets with the vinaigrette.
- Arrange 5 ounces of arugula on a serving platter or individual plates.
- Top with the beet mixture and serve immediately. Garnish with fresh herbs (optional).
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
36g
Fat
14g
Carbs
3g
