|New Potato Salad|
|Roasted Beet and Arugula Salad|
Roasted Beet and Arugula SaladIngredients:
1-1/2 lb (750 g) beets (6 to 8)
4 cloves garlic, sliced
1 sprig fresh rosemary (or 1 tsp/5 mL dried)
3 tbsp (50 mL) extra-virgin olive oil
1/2 tsp (2 mL) each salt and pepper
8 cups (2 L) arugula
1 cup (250 mL) toasted walnuts, coarsely chopped
1/3 cup (75 mL) walnut or extra-virgin olive oil
1 small shallot (or half green_onion), minced
3 tbsp (50 mL) cider vinegar
1/2 tsp (2 mL) dry mustard
1/4 tsp (1 mL) each salt and pepper
Pinch granulated sugar
Cut beet greens to leave 1-inch (2.5 cm) attached; leave tails. Place on 20-inch (50 cm) piece of foil. Sprinkle with garlic, rosemary, oil, salt and pepper; fold and seal edges to form packet. Roast on baking sheet in 400°F (200°C) oven for about 1-1/2 hours or until fork-tender. Let cool enough to handle.
Peel and trim beets; cut into 1-inch (2.5 cm) thick wedges. (Make-ahead: Cover and refrigerate for up to 24 hours; serve at room temperature.)
In large bowl, whisk together oil, shallot, vinegar, mustard, salt, pepper and sugar. Transfer 2 tbsp (25 mL) to separate bowl; add beets and toss to coat.
Add arugula to remaining vinaigrette; toss to coat. Divide among plates; top with beets. Sprinkle with walnuts.
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