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Receta Roasted Beet And Sugar Snap Pea Salad
by Global Cookbook

Roasted Beet And Sugar Snap Pea Salad
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Ingredientes

  • 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.
  • 1 1/2 tsp Sugar
  • 2 pkt Fresh arugula, trimmed. (2/3-oz)

Direcciones

  1. Preheat oven to 375F. Wrap beets in aluminum foil. Bake till tender, about 1 hour 15 min. Cold. Peel beets and cut into wedges.
  2. 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.
  3. 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.
  4. Cover dressing and beets separately and let stand at room temperature.)
  5. Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
  6. Serves 4.