BEET AND ARUGULA SALAD

Beet and Arugula Salad image

Embellish dinner with a beautiful and flavorful salad.

Provided by Betty Crocker Kitchens

Time 4h40m

Yield 4

Number Of Ingredients 8

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

Steps:

Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Place beets in 2-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer 40 to 50 minutes or until tender; drain.
Cool beets 1 hour. Remove skins from beets under running water; drain beets on paper towels. Cut beets into julienne strips; place in shallow glass or plastic dish.
In tightly covered container, shake oil, vinegar, mustard and sugar. Pour over beets. Cover and refrigerate at least 2 hours but no longer than 12 hours. Let stand at room temperature 30 minutes before preparing salad.
Arrange beets on 4 salad plates. Top with arugula and cheese. Drizzle with remaining oil mixture if desired. Sprinkle with walnuts. Serve immediately.

Nutrition Facts : Calories 255, Carbohydrate 15 g, Cholesterol 20 mg, Fat 4, Fiber 3 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg