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Epicurious
Gourmet

Beet and Arugula Salad

4.1

(4)

Can be prepared in 45 minutes or less.

Recipe information

  • Yield

    Serves 2

Ingredients

1/2 pound beets without leaves (about 3 medium)
1 small bunch arugula
1 tablespoon white-wine vinegar
1/4 cup olive oil

Preparation

  1. 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 course 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 arugula and beets on 2 plates.

TagsSaladBeetRoot VegetableVegetableArugulaLeafy GreensSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerQuickSteamGourmet
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