Title: Roasted Beet And Sugar Snap Pea Salad
Categories: August 1995
Yield: 1 servings

3 md Beets; trimmed
1/2 lb Sugar snap peas; trimmed
1 tb Plus 1 teaspoon Dijon
-mustard
1 tb Plus 1 teaspoon cider
-vinegar
1/4 c Olive oil
3 tb Chopped fresh dill or 1
-tablespoon
; dillweed.
1 1/2 ts Sugar
2 pk Fresh arugula; trimmed.
; (2/3-ounce)

Preheat oven to 375F. Wrap beets in aluminum foil. Bake until tender, about
1 hour 15 minutes. Cool. Peel beets and cut into wedges.

Cook sugar snap peas in large saucepan of boiling salted water until
crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat
dry.

Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and
sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill.
Cover dressing and beets separately and let stand at room temperature.)

Line platter with arugula. Mix beets, sugar snap peas and dressing in
medium bowl. Season with salt and pepper. Spoon atop arugula.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 607 Calories (kcal); 54g Total Fat; (78% calories from fat);
4g Protein; 30g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other
Carbohydrates

Converted by MM_Buster v2.0n.