Sunday, September 5, 2010

Arugala Salad with Beets

8 small beets
5 tbs chives
1/tsp salt
4 tbs olive oil
5 tbs balsamic vinegar
baby arugala
Walnuts to taste

Remove the tops of the beets and set greens aside for another dish (Try Fusilli with Beet Greens). Put in a pot and boil till tender, about 10 minutes. Drain and allow to cool.

Once beets are cool remove skins with your fingers; they should come off easily, but you may need to use a pairing knife. Cut beets into healthy bite sized pieces and place in small bowl that fits easily into your fridge. Toss with chives. Add olive oil and toss, then add salt and toss. Finally add balsamic and toss. Cover and chill for an hour (you can do this part up to a day in advance).

Serve on a bed of organic baby arugala. Sprinkle with walnuts.

Serves 6

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