Beet Salad
2½ pounds medium
beets, trimmed
3 tablespoons extra-virgin olive oil
1 tablespoons fresh lemon juice
¼ teaspoon salt
¼ 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 1½ 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.
