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Westminster Divines

Beet and Arugula Salad

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

1 lb Beets without leave; (about 6 medium)
2 sm Bunch arugula
1 Red onion; halved and sliced thin
2 tb White wine vinegar
1/2 c Olive oil

INSTRUCTIONS

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.
Yield: 4 servings
NOTES : Recipe courtesy Gourmet Magazine
Recipe by: Cooking Live Show #CL9043
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998

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