| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 3 |
md |
Beets; trimmed |
| 1/2 |
lb |
Sugar snap peas; trimmed |
| 1 |
tb |
Plus 1 teaspoon Dijon mustard |
| 1 |
tb |
Plus 1 teaspoon cider vinegar |
| 1/4 |
c |
Olive oil |
| 3 |
tb |
Chopped fresh dill or 1 tablespoon |
|
|
; dillweed. |
| 1 1/2 |
ts |
Sugar |
| 2 |
pk |
Fresh arugula; trimmed. |
|
|
; (2/3-ounce) |
INSTRUCTIONS
Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender, about
1 hour 15 minutes. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until
crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat
dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and
sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill.
Cover dressing and beets separately and let stand at room temperature.)
Line platter with arugula. Mix beets, sugar snap peas and dressing in
medium bowl. Season with salt and pepper. Spoon atop arugula.
Serves 4.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 607 Calories (kcal); 54g Total Fat; (78% calories from fat);
4g Protein; 30g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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