Arugula and Beet Salad

Arugula and Beet Salad

Arugula and Beet Salad Recipe

By Dr. Anu Gupta Published: June 22, 2015

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    1. Preheat the oven to 425°F. Trim the stems off the beets and lightly scrub with a vegetable brush.
    2. Wrap in foil and roast until tender, about 45 minutes. When cool enough to handle, peel the beets and cut into ½-inch cubes—you should have about 1 cup.
    3. Chill to at least room temperature before making the salad. (You can also roast the beets up to 2 days ahead of time.) Toss the arugula and beets in a large bowl.
    4. Whisk together the oil and vinegar in a small bowl until emulsified.  Add a pinch of salt and cracked pepper to the dressing.
    5. Pour the dressing over the salad and toss well.




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