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Arugula, Beet and Walnut Salad

An easy and elegant salad.

Arugula, Beet and Walnut Salad


4 small beets
3 tablespoons shallots, minced
3 tablespoons sherry vinegar
1/4 cup walnut oil or olive oil
2 Belgian endive, thinly sliced
6 oz. baby arugula
  walnuts for garnish

Cooking Instructions

Remove the stem and root end of the beets and boil/steam for 20 minutes. Chill, peel and then slice beets. In a large bowl, whisk together shallots, sherry vinegar and walnut oil. Season with salt and pepper. To the bowl add the Belgian endive and arugula. Toss to coat. Place green salad on salad plate. Surround with sliced beets. Drizzle with olive oil and season with salt. Garnish with walnuts. Serve with toasted crostini with soft goat cheese.

Equipment List

Santoku Knife
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