"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Beet and Baby Arugula Salad Recipe

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This recipe for Beet and Baby Arugula Salad, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
4 c. Baby Arugula or other tender spring green
1 Red Beet, peeled and thinly sliced
1 Golden Beet, peeled and thinly sliced
c. Olive Oil
Juice of 1 Orange
c. Crumbled Goat Cheese

Directions:
Directions:
1. Toss the greens and beets in a bowl.

2. In another bowl, whisk the oil and orange juice and toss with the salad.

3. Garnish with the cheese.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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