- 3 medium beets, trimmed
- 1/2 pound sugar snap peas, trimmed
- 1 tablespoon plus 1 teaspoon Dijon mustard
- 1 tablespoon plus 1 teaspoon cider vinegar
- 1/4 cup olive oil
- 3 tablespoons chopped fresh dill or 1 tablespoon dried
- 1 and 1/2 teaspoons sugar
- 1/4 pound fresh arugula
About this recipe
Two of my favorite vegetables in the world are beets and sugar snap peas. When I saw a salad that pairs the two of them, I slapped my forehead for not thinking of it myself! They are ready from the garden at the same time in both the spring and the fall, so they are a perfect combination. If you have golden beets, be sure and use them — their yellow color just sings “spring” to me and looks so nice with the pea pods. Don’t peel beets before you roast them. The peels slip off with the aid of a table knife. Your fingers will turn purply-red when you are peeling and slicing, but don’t let that stop you. Just wash with soapy water as soon as you finish and your hands will be just like new.
- Preheat oven to 375°. Wrap beets in aluminum foil. Bake until tender, about 1 hour. 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 on top of the arugula.