Four Beet Salad on Arugula with Sherry Vinaigrette


The sweet beets and bitter greens make a wonderful contrast of flavors and colors. We used orange, red, yellow, and white beets.


  • 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


  1. 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.

  2. 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.

  3. To make vinaigrette, whisk together mustard, vinegar, and sugar in a small bowl. Slowly whisk in the oil, and season with salt and pepper.

  4. 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.

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