Recipe - Roasted Beet And Sugar Snap Pea Salad

3 md Beets; trimmed
One half pound Sugar snap peas; trimmed
1 tablespoon Plus 1 teaspoon Dijon
mustard
1 tablespoon Plus 1 teaspoon cider
vinegar
One fourth cup Olive oil
3 tablespoon Chopped fresh dill or 1
tablespoon
; dillweed.
1 One half teaspoon Sugar
2 pack Fresh arugula; trimmed.
; (2/3ounce)

Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender, about
1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until
crisptender, 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. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill.
Cover dressing and beets separately and let stand at room temperature.)

Line platter with arugula. Mix beets, sugar snap peas and dressing in
medium bowl. Season with salt and pepper. Spoon atop arugula.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 607 Calories (kcal); 54g Total Fat; (78% calories from fat);
4g Protein; 30g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 One half Vegetable; 0 Fruit; 11 Fat; One half Other
Carbohydrates

Converted by MM_Buster v2.0n.