Plum, Beet and Arugula Salad
Combined with the savoury flavours of arugula, beets and crumbly blue cheese, fresh plums offer a juicy sweetness to each bite.
2 medium beets, trimmed
1/4 cup (50 mL) cider vinegar
1 tsp (5 mL) honey or maple syrup
1 tsp (5 mL) grainy mustard
1/2 cup (125 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh chives
1/2 tsp (2 mL) each salt and freshly cracked pepper
1-1/2 lbs (750 g) plums, pitted and cut into wedges (about 6 to 8 plums)
1/4 cup (50 mL) thinly sliced red onion
2 cups (500 mL) baby arugula or watercress
3 oz (75 g) crumbled blue cheese or goat cheese
1/4 cup (50 mL) chopped toasted walnuts
Preheat oven to 375F (190C).
Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.
In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 mL) of dressing over beets and toss to combine.
In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.
Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.
Makes 8 servings.
PER SERVING: about 230 cal, 4g pro, 17g total fat (4g sat fat), 15g carb, 2g fiber, 10mg chol, 310mg sodium. %RDI: iron 4%, calcium 10%, vit A 20%, vit C 15%
