Roasted beet and sugar snap pea salad
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 md Beets, trimmed 1/4 c Olive oil
1/2 lb Sugar snap peas, trimmed 3 tb Dill, chopped or
1 tb Plus 1 tsp 1 tb Dillweed
-Dijon mustard 1 1/2 ts Sugar
1 tb Plus 1 tsp 2 pk Arugula, trimmed (2/3oz ea)
-cider vinegar
Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender,
about 1 hours. Cool. Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until
crisp-tender, about 1 minute. Drain. Rinse with cold water; drain
well. Pat dry.
Mix mustard and vinegar in small bowl. Gradually mix in oil, then
dill and sugar.
Line platter with arugula. Mix beets, sugar snap peas and dressing in
medium bowl. Season to taste with salt and pepper. Spoon atop arugula.
Bon Apptit August 1995
Submitted By DIANE LAZARUS On 08-18-95
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