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Beet and Arugula Salad

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Betty Crocker Kitchens
Updated Aug 12, 2005
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Embellish dinner with a beautiful and flavorful salad.

Beet and Arugula Salad

  • Prep Time 20 min
  • Total 4 hr 40 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Arrange beets on 4 salad plates. Top with arugula and cheese. Drizzle with remaining oil mixture if desired. Sprinkle with walnuts. Serve immediately.

Nutrition

255 Calories
20g Total Fat
7g Protein
15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
180
Total Fat
20g
0%
Saturated Fat
6g
0%
Cholesterol
20mg
0%
Sodium
250mg
0%
Total Carbohydrate
15g
0%
Dietary Fiber
3g
0%
Protein
7g
% Daily Value*:
Vitamin A
22%
22%
Vitamin C
14%
14%
Calcium
12%
12%
Iron
8%
8%
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.

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