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Beet & Arugula Salad with Balsamic Dressing
Ingredients
-
4 tsp (20 mL) balsamic vinegar
-
2 tsp (10 mL) Dijon mustard
-
1 tsp (5 mL) honey
-
1/4 cup (60 mL) olive oil
-
salt and pepper to taste
-
8 medium beets (leaves discarded), about 1 1/2 lb (750 g)
-
6 to 8 cups (1.5 to 2 L) loosely packed arugula
-
4 oz (125 g) blue cheese, crumbled
-
3 tbsp (45 mL) pine nuts, lightly toasted
Method
- To make dressing, in small bowl, whisk together vinegar, mustard, honey, olive oil, salt and pepper. Set aside.
- 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.
- 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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