Beet Salad with Arugula and Lemon Ginger Dressing
Serves 4
Time 1 hr
A simple salad with a lovely presentation that will make it look like it was twice the work! The nuttiness of arugula and the ginger bite of the dressing go exceedingly well with the rich, earthy flavor of the beets.
Special Diets:
Ingredients
- 4 red beets (2-inch size)
- 4 golden beets (2-inch size)
- 1/4 pound baby arugula
- 1 cup sunflower sprouts
- 1 cup mung bean sprouts
- 1 teaspoon black or white sesame seeds
- Dressing
- 1 tablespoon finely chopped ginger
- 1 green onion, thinly sliced
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 small clove garlic, finely chopped
- 1/4 cup canola oil
- 2 tablespoons balsamic vinegar
Method
Steam or boil 2 colors of beets in separate pots (to retain colors); cook until tender, about 40 minutes. Set aside to cool.
Meanwhile, prepare the dressing.
Combine the ginger, green onion, zest, lemon juice, garlic, oil, and vinegar in a blender and process until smooth.
Use your hands or a paring knife to peel the skin from the chilled beets, then slice into 1/2-inch pieces.
Divide the arugula evenly between 4 salad plates.
Alternating colors, overlap beets in a ring around arugula.
Place sprouts in the center of the ring and top with sesame seeds.
Drizzle with dressing just before serving.
Nutritional Info:
Per serving: 200 calories (130 from fat), 15g total fat, 1g saturated fat, 0mg cholesterol, 90mg sodium, 15g carbohydrates (3g dietary fiber, 11g sugar), 4g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 red beets (2-inch size)
- 4 golden beets (2-inch size)
- 1/4 pound baby arugula
- 1 cup sunflower sprouts
- 1 cup mung bean sprouts
- 1 teaspoon black or white sesame seeds
- Dressing
- 1 tablespoon finely chopped ginger
- 1 green onion, thinly sliced
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 small clove garlic, finely chopped
- 1/4 cup canola oil
- 2 tablespoons balsamic vinegar