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Beet and Arugula Salad
| (recipe courtesy of Gourmet Magazine) |
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1 pound beets without leaves (about 6 medium)
2 small bunches arugula
1 red onion, halved and sliced thin
2 tablespoons white wine vinegar
1/2 cup olive oil
Peel beets and cut into 1/2 inch wedges. In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl. Discard coarse stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add arugula and toss well. Arrange beets and arugula on plates.
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