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Beet and Arugula Salad Recipe

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This recipe for Beet and Arugula Salad is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 medium beets
6 C baby arugula
2 T shallots, chopped
1 T white wine vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. black pepper
3 T EVOO
4 wedges aged Irish cheddar cheese (1 ounce each)
Directions:
Directions:
Place beets in medium saucepan; add cold water to cover by 2". Bring to boil over med-high heat; cook 35-40 min. or until beets can be easily pierced with tip of knife.Drain and cool.

Peel beets; cut in to 1/2" cubes. Transfer to medium bowl. Place arugula in separate medium bowl. Combine shallots, vinegar, mustard, salt and pepper in small bowl. Slowly whisk in oil until well blended. Toss beets with 1 T of dressing. Toss arugula with remaining dressing.

Divide arugula among 4 plates. Top with beets; garnish with wedge of cheese and serve!
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This goes along with my Irish dinners!

 

 

 

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