Free Recipe Roasted Beet And Sugar Snap Pea Salad
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Roasted Beet And Sugar Snap Pea Salad Recipe
3 md Beets; trimmed
1/2 lb Sugar snap peas; trimmed
1 tb Plus 1 teaspoon Dijon
-mustard
1 tb Plus 1 teaspoon cider
-vinegar
1/4 c Olive oil
3 tb Chopped fresh dill or 1
-tablespoon
; dillweed.
1-1/2 ts Sugar
2 pk Fresh arugula; trimmed.
; (2/3-ounce)
Roasted Beet And Sugar Snap Pea Salad Preparation
Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.) Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula. Serves 4. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 607 Calories (kcal); 54g Total Fat; (78% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
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