Beet and Arugula Salad with Herbs

[Guest guest]

Beet and Arugula Salad with Fresh Herbs

 

1 lb. beets without leave; about 6 medium (red or golen beets)

2 small bunch arugula

1 red onion; halved and sliced thin

2 tbsps. white wine vinegar

1/2 cup olive oil

Add a sprinkle of your favorite fresh herbs

 

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, fresh herbs and

toss

well. Arrange beets and arugula on plates.

Yields 4 servings