Beet Salad

Beet Salad

2&frac12 pounds medium beets, trimmed
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
&frac14 teaspoon salt
&frac14 teaspoon freshly fround pepper
1 bunch of arugula (4 ounces), large stems discarded
1 head of frisée (4 ounces), cored
1 tablespoon snipped chives

Preheat the oven to 375F. Wrap the beets in a large piece of foil and bake for 1 to 1&frac12 hours, or until tender. Let cool slightly, then peel the beets and slice them 1/4 inch thick. Using a 1-inch shaped cookie cutter, cut as many shapes as possible from each slice.

In a large bowl, whisk the olive oil with the lemon juice, salt and pepper. Add the arugula, frisée and beets and toss. Sprinkle with the chives and serve.

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