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Beet and Arugula Salad

Beet and Arugula Salad
Beet and Arugula Salad might be just the side dish you are searching for. One serving contains 202 calories, 3g of protein, and 14g of fat. This gluten free and vegan recipe serves 4. Head to the store and pick up beets, cider vinegar, bite-size pieces salad greens, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 4 hours and 40 minutes.

Instructions

1
Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well.
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GreensGreens
BeetBeet
2
Place beets in 2-quart saucepan; add enough water to cover. Cover and heat to boiling; reduce heat. Simmer 40 to 50 minutes or until tender; drain.
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3
Cool beets 1 hour.
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4
Remove skins from beets under running water; drain beets on paper towels.
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5
Cut beets into julienne strips; place in shallow glass or plastic dish.
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6
In tightly covered container, shake oil, vinegar, mustard and sugar.
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MustardMustard
VinegarVinegar
ShakeShake
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Cooking OilCooking Oil
7
Pour over beets. Cover and refrigerate at least 2 hours but no longer than 12 hours.
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8
Let stand at room temperature 30 minutes before preparing salad.
9
Arrange beets on 4 salad plates. Top with arugula and cheese.
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10
Drizzle with remaining oil mixture if desired.
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11
Sprinkle with walnuts.
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12
Serve immediately.
DifficultyExpert
Ready In4 hrs, 40 m.
Servings4
Health Score6
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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