Ingredients:
Roasted Beet Salad
- 1 pound beets (3 to 4 medium), scrubbed
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- Pinch of sugar
- Bunch of arugula
- Coarse salt and freshly ground black pepper
Directions:
Preheat oven to 450 degrees. Line a large piece of aluminum foil with parchment paper. Place beets in center of parchment. Drizzle with one tablespoon oil, and season with salt and pepper. Fold aluminum foil up to enclose beets. Place on a small baking sheet and roast until tender when pierced with the tip of a knife, about 1 hour.
Remove from oven and let sit until no longer hot to the touch. Rub off skins and discard. Cut beets into wedges.
In a medium bowl whisk together remaining 3 tablespoons oil, the vinegar, mustard, sugar, salt, and pepper. Add the roasted beets, arugula,
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