Food & Cooking Recipes Salad Recipes Four Beet Salad on Arugula with Sherry Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets. Ingredients 1 pound beets ½ teaspoon grainy mustard 2 tablespoons sherry vinegar Pinch of sugar 6 tablespoons extra-virgin olive oil Salt and freshly ground pepper, to taste 1 large bunch arugula Directions Heat oven to 400 degrees. Wash beets and cut the stalks to 1/2 inch. Reserve beet greens. Put beets on a sheet of aluminum foil and form a pouch, sealing tightly. Place on a baking sheet and bake for 35 minutes. Remove from oven and allow beets to steam in pouch 10 minutes longer. Take beets out of pouch; place in refrigerator. When cool, slip beets out of their skins and slice. Set aside. To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper. Toss beets with the vinaigrette and serve on a bed of arugula. Cook's Notes For a delicious alternative to the usual leafy vegetables, place washed beet greens in pot with a little olive oil and some minced garlic. Cover and turn up heat to medium. Cook just until wilted. Rate it Print