3 medium beets (400 g)
1/2 teaspoon of salt
1 small bunch of smooth arugula, washed and trimmed (around 180 g)
For the dressing
1 medium onion, finely chopped (100 g)
1 1/2 teaspoons of Dijon mustard
1/2 cup of olive oil (120 ml)
1/4 cup of red wine vinegar (60 ml)
1/2 teaspoon of black pepper
1 tablespoon of water
2 tablespoons of honey
3 medium beets (400 g)
1/2 teaspoon of salt
1 small bunch of smooth arugula, washed and trimmed (around 180 g)
For the dressing
1 medium onion, finely chopped (100 g)
1 1/2 teaspoons of Dijon mustard
1/2 cup of olive oil (120 ml)
1/4 cup of red wine vinegar (60 ml)
1/2 teaspoon of black pepper
1 tablespoon of water
2 tablespoons of honey
Place the beets in a medium saucepan, cover with water and add salt
Bring to a boil and cook until tender (around 40 minutes)
Drain, peel, and cut into sticks
Let cool
Prepare the dressing: In a small bowl, mix all the ingredients well and reserve
Place the beets in a bowl and mix with 3/4 cup of the dressing
Cover with plastic wrap and refrigerate for about 1 hour
Cut the arugula into thin strips and mix with the remaining dressing
Divide among four individual plates and top with the beets
Serve immediately.
