Beet & Arugula Salad with Balsamic Dressing
Prep Time
Serves
Cooking Mode
4 tsp balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
¼ cup olive oil
salt and pepper to taste
8 750 g medium beets (leaves discarded), about 1 1/2 lb (750 g)
6 to 8 cups loosely packed arugula
4 oz blue cheese, crumbled
3 tbsp pine nuts, lightly toasted
4 tsp balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
¼ cup olive oil
salt and pepper to taste
8 750 g medium beets (leaves discarded), about 1 1/2 lb (750 g)
6 to 8 cups loosely packed arugula
4 oz blue cheese, crumbled
3 tbsp pine nuts, lightly toasted
Directions
1To make dressing, in small bowl, whisk together vinegar, mustard, honey, olive oil, salt and pepper. Set aside.
2Place beets in saucepan, cover with cold water, and gently boil until tender, about 30 min. Transfer beets to bowl of cold water. Cool until comfortable enough to handle. Peel and thinly slice.
3Lay beet slices onto 4 plates. Mound arugula in centre of each plate. Sprinkle with cheese and pine nuts. Drizzle with reserved dressing.
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Personal Note
Personal Note