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Ingredients
- 1/2 pound beets without leaves (about 3 medium)
- 1 small bunch arugula
- 1 tablespoon white-wine vinegar
- 1/4 cup olive oil
Method
- Peel beets and cut into 1/2-inch wedges.
- In a steamer set over boiling water steam beets until tender, about 10 minutes, and transfer to a bowl.
- Discard course stems from arugula.
- Wash arugula well and dry.
- In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified.
- Pour half of vinaigrette over beets and toss well.
- To vinaigrette remaining in bowl add arugula and toss well.
- Arrange arugula and beets on 2 plates.
