Raley’s Something Extra Spring 2012
Recipe Center

Purple Potato, Beet and Arugula Salad
Purple Potato, Beet and Arugula Salad
2/3 cup extra virgin olive oil
1/2 cup lemon juice
1 tbsp. sugar
1 tbsp. Dijon mustard
4 cloves garlic, minced
Salt and freshly ground pepper to taste
4 lbs. purple potatoes, peeled and halved or quartered
2 cups red beets cooked, peeled and diced
1 cup minced red onion
4 cups baby arugula leaves, lightly packed
1 cup coarsely chopped walnuts, toasted
1 cup crumbled Parmesan cheese (preferably Parmigiano-Reggiano)

Prep: 30 minutes, Cook: 25 minutes, Chill: at least 1 hour, Serves: 12

1. Whisk together all dressing ingredients in a small bowl; set aside. (May be prepared several days ahead and refrigerated until ready to use.)  

2. Place potatoes in a large saucepan with 1-inch of water and a steamer basket. Steam for 25 minutes or until potatoes are tender when pierced with a sharp knife, stirring once or twice. Let cool, then cut into bite-size pieces.

3. Place potatoes in a large bowl with beets and onions. Toss with dressing and season to taste with salt and pepper; cover and chill for at least 1 hour, stirring occasionally. Stir in arugula just before serving, then sprinkle with walnuts and Parmesan.

Nutritional Information:
335 calories, 8 g protein, 21 g total fat (4 g sat., 0 g trans), 32 g carbohydrate, 4 g fiber, 6 g sugar, 6 mg cholesterol, 197 mg sodium, 9 points