Colorful Beet Salad on Arugula With Sherry Vinaigrette

“I picked up Chioggia beets at the farmers market. They were sweet and tender addition to red beets.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat (toaster) oven to 400 degrees.
  2. 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.
  3. 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.
  4. To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
  5. Toss beets with the vinaigrette and serve on a bed of arugula.

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