Beet and Arugula Salad

Beet and Arugula Salad

Embellish dinner with a beautiful and flavorful salad.

Prep Time

20

Minutes

Total Time

4:40

Hrs:Mins

Makes

4

servings

6
medium beets (4 to 6 ounces each)
1/4
cup olive or vegetable oil
2
tablespoons red wine vinegar or cider vinegar
1
tablespoon Dijon mustard
1
teaspoon sugar
2
cups arugula leaves, watercress or bite-size pieces salad greens
1/2
cup crumbled chèvre (goat) cheese (2 ounces)
1
tablespoon chopped walnuts, toasted, if desired
  1. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. 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.
  2. Cool beets 1 hour. Remove skins from beets under running water; drain beets on paper towels. Cut beets into julienne strips; place in shallow glass or plastic dish.
  3. In tightly covered container, shake oil, vinegar, mustard and sugar. Pour over beets. Cover and refrigerate at least 2 hours but no longer than 12 hours. Let stand at room temperature 30 minutes before preparing salad.
  4. Arrange beets on 4 salad plates. Top with arugula and cheese. Drizzle with remaining oil mixture if desired. Sprinkle with walnuts. Serve immediately.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time Saver
Substitute 1 can (16 ounces) julienne beets for the cooked fresh beets. Marinate as directed in step 3.
Did You Know
Beets range in color from the common deep garnet to white and gold. Although any color beet can be used in this salad, marinate each color separately because beets have a tendency to "bleed."
Did You Know
Chèvre is a white goat's milk cheese with a mildly tart flavor. If you prefer a slightly more assertive flavor, try a blue cheese such as Gorgonzola or Roquefort.
How-To
To toast nuts, bake uncovered in ungreased shallow pan in 350ºF oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 255
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 6g,),
  • Cholesterol 20mg;
  • Sodium 250mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 3g,
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 3 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.