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Ingredients
- 3 med Beets, trimmed
- 1/2 lb Sugar snap peas, trimmed
- 1 Tbsp. Plus 1 tsp. Dijon mustard
- 1 Tbsp. Plus 1 tsp. cider vinegar
- 1/4 c. Extra virgin olive oil
- 3 Tbsp. Minced fresh dill or possibly 1 Tbsp. dillweed.
- 1Â 1/2 tsp Sugar
- 2 pkt Fresh arugula, trimmed. (2/3-oz)
Directions
- Preheat oven to 375F. Wrap beets in aluminum foil. Bake till tender, about 1 hour 15 min. Cold. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water till crisp-tender, about 1 minute. Drain. Rinse with cool water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually fold in oil, then dill and sugar. (Can be prepared 4 hrs 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 481g | |
| Calories 681 | |
| Calories from Fat 490 | 72% |
| Total Fat 55.54g | 69% |
| Saturated Fat 7.65g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 367mg | 15% |
| Potassium 1021mg | 29% |
| Total Carbs 39.56g | 11% |
| Dietary Fiber 10.9g | 36% |
| Sugars 26.26g | 18% |
| Protein 9.59g | 15% |
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