Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand - beets that I'd roasted several days earlier, arugula that was bolting in my garden, and berries from the market - and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.
Provided by Martha Rose Shulman
Categories dinner, lunch
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
- Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.
- Add remaining salad ingredients and remaining dressing, toss well and serve.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams
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