Colorful Beet Salad On Arugula With Sherry Vinaigrette

• 1 lb beet
• 1/2 teaspoon grainy mustard
• 2 tablespoons sherry wine vinegar
• 1 pinch sugar
• 6 tablespoons extra virgin olive oil
• salt
• fresh ground pepper, to taste
• 1 bunch arugula

1. Heat (toaster) oven to 400 degrees.
2. Wash beets and cut the stalks. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes.
3. Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside.
4. To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.
5. Toss beets with the vinaigrette and serve on a bed of arugula.

beet, grainy mustard, sherry wine vinegar, sugar, extra virgin olive oil, salt, fresh ground pepper, arugula

Taken from www.food.com/recipe/colorful-beet-salad-on-arugula-with-sherry-vinaigrette-489099 (may not work)