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Ingredientes
- 1 lb Beets without leaves - (abt 6 med)
- 2 bn Arugula - (sm bnchs)
- 1 x Red onion halved, sliced thin
- 2 Tbsp. White wine vinegar
- 1/2 c. Extra virgin olive oil
Direcciones
- Peel beets and cut into 1/2-inch wedges. In a steamer set over boiling water steam beets till tender, about 10 min, and transfer to a bowl.
- Throw away coarse stems from arugula. Wash arugula well and dry. In a bowl whisk together vinegar and salt and pepper to taste and whisk in oil till emulsified. Pour half of vinaigrette over beets and toss well. To vinaigrette remaining in bowl add in arugula and toss well. Arrange beets and arugula on plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 4 servings | |
| Calories 283 | |
| Calories from Fat 240 | 85% |
| Total Fat 27.16g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 63mg | 3% |
| Potassium 289mg | 8% |
| Total Carbs 9.65g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.71g | 4% |
| Protein 1.49g | 2% |
