Best Colorful Beet Salad On Arugula With Sherry Vinaigrette Recipes

Four Beet Salad on Arugula with Sherry Vinaigrette image

Provided by Martha Stewart

Number Of Ingredients 7

1 pound beets
1/2 teaspoon grainy mustard
2 tablespoons sherry vinegar
Pinch of sugar
6 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 large bunch arugula

Steps:

Heat oven to 400 degrees. Wash beets and cut the stalks to 1/2 inch. Reserve beet greens. 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.

Colorful Beet Salad on Arugula With Sherry Vinaigrette image

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