Arugula, Roasted Beets And Scallion Salad – It’S All About The Ingredients!
- Salad
- 2 bunches of farmstand large leaf arugula, trimmed, washed, spun dry and chilled
- 5 small beets, trimmed and scrubbed
- 1 tablespoon olive oil
- 3 scallions, white and light green parts, sliced
- Dressing
- 1/2 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/4 cup olive oil
- salt
- pepper
- For the beets: Preheat oven to 425 degrees. Place beets in the middle of a sheet of aluminum foil. Drizzle with 1 Tbs. olive oil and season with salt and pepper. Close up foil tightly to make a neat packet and roast in the oven for about 40 minutes until beets are tender and easily pierced with paring knife. Let cool a bit so you can handle and peel. Slice into 1/4" slices.
- For the dressing: Whisk together the lemon juice and mustard. Season with salt and pepper to taste. Whisk in the olive oil in a slow, steady stream to emulsify.
- Toss together the arugula, beets and scallions. Drizzle on the salad dressing, just enough for your taste. Toss everything well and serve with LOVE.
salad, arugula, beets, olive oil, scallions, dressing, mustard, lemon juice, olive oil, salt, pepper
Taken from food52.com/recipes/59058-arugula-roasted-beets-and-scallion-salad-it-s-all-about-the-ingredients (may not work)