Beet and Arugula Salad

1. 1

   Peel beets and cut into 1/2-inch wedges.

2. 2

   In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.

3. 3

   Discard course stems from arugula.

4. 4

   Wash arugula well and dry.

5. 5

   In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified.

6. 6

   Pour half of vinaigrette over beets and toss well.

7. 7

   To vinaigrette remaining in bowl add arugula and toss well.

8. 8

   Arrange arugula and beets on 2 plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.