Beet & Arugula Salad with Balsamic Dressing

4
Easy
Salads

Characteristics

Vegetarian Without peanuts Without Eggs

Nutritional Facts Per Serving

360
Calories
11 g
Protein
18 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 360
  • Lipides 29 g
    • Saturated fat  8 g
  • Cholesterol 25 mg
  • Sodium  580 mg
  • Carbs 18 g
    • fiber  3 g
  • Protein 11 g

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

  1. To make dressing, in small bowl, whisk together vinegar, mustard, honey, olive oil, salt and pepper. Set aside.
  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.
  3. Lay beet slices onto 4 plates. Mound arugula in centre of each plate. Sprinkle with cheese and pine nuts. Drizzle with reserved dressing.

Related Recipes