Colorful Beet Salad On Arugula With Sherry Vinaigrette

1. 1

   Heat (toaster) oven to 400 degrees.

2. 2

   Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.

3. 3

   Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.

4. 4

   To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.

5. 5

   Toss beets with the vinaigrette and serve on a bed of arugula.

* Per serving · 4 servings · Values may vary.

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