Colorful Beet Salad On Arugula With Sherry Vinaigrette

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 lb beet
• 1/2 teaspoon grainy mustard
• 2 tablespoons sherry wine vinegar
• 1 pinch sugar
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground pepper, to taste
• 1 bunch arugula

Recipe

• 1 heat (toaster) oven to 400 degrees.
• 2 wash beets and cut the stalks. put beets on a sheet of aluminum foil and form a pouch, sealing tightly. place on a baking sheet and bake for 35 minutes.
• 3 remove from oven and allow beets to steam in pouch 10 minutes longer. take beets out of pouch; place in refrigerator. when cool, slip beets out of their skins and slice. set aside.
• 4 to make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. slowly whisk in the oil, and season with salt and pepper.
• 5 toss beets with the vinaigrette and serve on a bed of arugula.