Colorful Beet Salad on Arugula With Sherry Vinaigrette

I picked up Chioggia beets at the farmers market. They were sweet and tender addition to red beets.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 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

Directions

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.