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Makes
Serves: 4
Level
easy
Prep Time
10
Total Time
45

Ingredients

4 tsp
balsamic vinegar
20 mL
2 tsp
Dijon mustard
10 mL
1 tsp
honey
5 mL
1/4 cup
olive oil
60 mL
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
1.5 to 2 L
4 oz
blue cheese, crumbled
125 g
3 tbsp
pine nuts, lightly toasted
45 mL

Method

Step 1
To make dressing, in small bowl, whisk together vinegar, mustard, honey, olive oil, salt and pepper. Set aside.
Step 2
Place 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.
Step 3
Lay 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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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
360
Saturated Fat:
8 g
Carbs:
18 g
Protein:
11 g
Cholesterol:
25 mg
Fiber:
3 g
Sodium:
580 mg