Name: Beet and Arugula Salad With Berries
Total time: 15 min
Ingredients: 1 tablespoon plus 2 teaspoons sherry vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1/2 teaspoon Dijon mustard; 4 tablespoons extra- virgin olive oil; 1 tablespoon walnut oil; 3 medium-size beets, roasted; 1 bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups); 2/3 cup blueberries, blackberries or a combination; 3 tablespoons broken walnuts; 1-2 tablespoons chopped fresh tarragon

Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand – beets that I’d roasted several days earlier, arugula that was bolting in my garden, and berries from the market – and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.

Beet and Arugula Salad With Berries

sherry vinegar

balsamic vinegar

Salt

Dijon mustard

extra- virgin olive oil

walnut oil

beets,

blueberries, blackberries

broken walnuts

tarragon

Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.

Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.

Add remaining salad ingredients and remaining dressing, toss well and serve.

Beet and Arugula Salad With Berries

Total: 15 minutes

Servings: 7

Author : Martha Rose Shulman

Ingredients

Instructions

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