Recipe - Beet And Arugula Salad

1 pound Beets without leave; (about
6 medium)
2 small Bunch arugula
1 Red onion; halved and cut or sliced up
thin
2 tablespoon White wine vinegar
One half cup Olive oil

Peel beets and cut into One half inch wedges. In a steamer set over boiling
water steam beets until tender, about 10 minutes, and transfer to a bowl.
Discard coarse stems from arugula. Wash arugula well and dry. In a bowl
whisk together vinegar and salt and pepper to taste and whisk in oil until
emulsified. Pour half of vinaigrette over beets and toss well. To
vinaigrette remaining in bowl add arugula and toss well. Arrange beets and
arugula on plates.

Yield: 4 servings

NOTES : Recipe courtesy Gourmet Magazine

Recipe by: Cooking Live Show #CL9043

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998