Beet And Arugula Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Beets without leave, about |
| 6 medium | ||
| 2 | Bunch arugula | |
| 1 | Red onion, halved and sliced | |
| thin | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1248
Calories From Fat: 1121
Total Fat: 127g
Cholesterol: 0mg
Sodium: 268.7mg
Potassium: 122.7mg
Carbohydrates: 28.9g
Fiber: <1g
Sugar: 0g
Protein: 3.8g