Roasted Beet And Sugar Snap Pea Salad
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
42
Spice
45
Sweetness
59
Sourness
51
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
3 medium
Beets (trimmed)1 tbsp
Dijon Mustard1 tbsp
Cider Vinegar1 cup
Olive Oil3 tbsps
Dill (chopped fresh)1.5 tsps
SugarDirections:
1
Preheat oven to 375°F
2
Wrap beets in aluminum foil
3
Bake until tender, about 1 hour 15 minutes
4
Cool
5
Peel beets and cut into wedges
6
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute
7
Drain
8
Rinse with cold water; drain well
9
Pat dry
10
Mix mustard and vinegar in small bowl
11
Gradually mix in oil, then dill and sugar
12
(Can be prepared 4 hours ahead
13
Cover sugar snap peas and chill
14
Cover dressing and beets separately and let stand at room temperature
15
) Line platter with arugula
16
Mix beets, sugar snap peas and dressing in medium bowl
17
Season with salt and pepper
18
Spoon atop arugula
19
Preheat oven to 375°F
20
Wrap beets in aluminum foil
21
Bake until tender, about 1 hour 15 minutes
22
Cool
23
Peel beets and cut into wedges
24
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute
25
Drain
26
Rinse with cold water; drain well
27
Pat dry
28
Mix mustard and vinegar in small bowl
29
Gradually mix in oil, then dill and sugar
30
(Can be prepared 4 hours ahead
31
Cover sugar snap peas and chill
32
Cover dressing and beets separately and let stand at room temperature
33
) Line platter with arugula
34
Mix beets, sugar snap peas and dressing in medium bowl
35
Season with salt and pepper
36
Spoon atop arugula