Beet And Arugula Salad Recipe - Cooking Index
Beet And Arugula Salad Recipe - Cooking Index
| 1 lb | 454g / 16oz | Beets without leaves - (abt 6 med) |
| 2 | Arugula - (sm bnchs) | |
| 1 | Red onion - halved, sliced thin | |
| 2 tablespoons | 30ml | White wine vinegar |
| 1/2 cup | 118ml | Olive oil |
Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.
Discard coarse stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange beets and arugula on plates.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-9043 broadcast 01-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.