Handfularugula leaves, pea shoots or late fall vegetables, thinly sliced
Vinaigrette Dressing
3tablespoonsextra virgin olive oil
3tablespoonswhite wine vinegar
1tablespoonlemon juice
3teaspoonsmustard
1teaspoonsalt
1/2teaspoonground black pepper
1teaspoongranulated garlic
Instructions
Steam the large beets until tender-firm when pierced with a knife, about 35 minutes. Steam the little beets until tender-firm, about 20 minutes. Chill both.
Cut onions into a small dice. If desired, sauté the onions until slightly browned. Reserve and chill.
Using 5 or 6 neat strokes of the knife, peel and trim the red beets. Cut them into 1/2” chunks. Slip off the skins of the smaller beets with your hands. Leave the smallest ones whole. Quarter or halve the rest.
Combine the beets, peas, onion and dill in a large bowl.
Whisk together the dressing ingredients and pour over the beet salad.
Let chill in the fridge for 1 hour.
Gently fold in arugula leaves, pea shoots or late fall vegetables immediately before serving. Season to taste.
Recipe Notes
Calories 195, Total Fat 11 g, Sat. Fat 2 g, Sodium 813 mg, Tot. Carb. 21 g, Protein 5 g, Sugar 11 g