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
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!