Beet salad with arugula

Preparation:	20 min
Marinating/Waiting:	0 min
Cooking:	15 min
Total:	35 min

4
servings

Category:	Accompaniment
Subcategory:	Salads
Source:	Metro

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Recipe ingredients

45 mL (3 Tbsp.) balsamic vinegar*
15 mL (1 Tbsp.) Dijon mustard*
80 mL (1/3 cup) Mezzo olive oil*
15 mL (1 Tbsp.) maple syrup*
To taste, salt and pepper
750 mL (3 cups) fresh beets
1.5 litre (6 cups) arugula lettuce
80 mL (1/3 cup) sliced almonds, toasted

Preparation

In a medium-sized bowl, mix the vinegar and mustard well. Add the oil, maple syrup, salt and pepper. Mix well and set aside.

Peel and grate the beets to get 1 L (4 cups) of beets. Add the grated beets to the dressing and mix well.

On 4 plates, divide the arugula equally and garnish with the beet salad. Sprinkle some almonds on each plate and serve.

Goes nicely with grilled chicken or fish.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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