Deep magenta with accents of white and green, serve this salad as a side dish or a first course.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 small beets, scrubbed but unpeeled||2 tbsp chopped mint|
|2 tbsp olive oil||1 tbsp balsamic vinegar|
|salt and freshly ground black pepper||1 tbsp Dijon mustard|
|1 red onion, thinly sliced||1 tsp honey|
|4 oz (115 g) arugula||3 tbsp olive oil, for dressing|
|4 oz (115 g) feta cheese, cubed|
Preheat the oven to 400°F (200°C). Place the beets in a roasting pan. Add 1/2 cup water and drizzle with the oil. Season with salt and pepper. Cover the pan with aluminum foil. Roast about 1 3/4 hrs, or until tender.
Uncover the beets and let cool. Peel and dice the beets.
Whisk the vinegar, mustard, and honey together in a small bowl, then whisk in the oil. Combine the beets, onions, and dressing in a bowl and toss. Sprinkle the arugula, feta, and mint over the top. Toss gently, and season with salt and pepper. Serve immediately.
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