Beet and Arugula Salad

Ingredients

beets —scrubbed really well

arugula — handful

fig balsamic — a few drops

Directions

(1) Take red beets and place in a metal steamer basket in a stainless steel pot. I like the pack of Organic Beets (usually 4) from Trader Joe’s because they are easy to use and usually delicious. Fresh organic beets with their green stems are also great, just a little more work to prepare. Steam for about 45 minutes. Set an alarm and Check the pot after 15 - 20 minutes to make sure the water hasn’t boiled out. Keep adding water after you check. You don’t want the pot to burn up !! After 45 minutes, stick a knife in to test for doneness. You can add a little more time to get to the right place. This is an especially easy step if you start the pot while you are busy doing something else and keep the timer nearby so you don’t forget to check !! The beets are finished and so is your other task.

(2) Remove the beets from the pot and let them cool enough to handle. Then holding the beets under running water, peel the outer skin. If you do it under luke warm water the skin should peel off really easily and your hands won’t stain red !!

(3) Slice beets. I like quarters, but, you can choose. Place in a serving dish and then grab a handful of fresh arugula and scatter it around the beets. Finally, add a few drops of Fig Vinegarette. (I use Sigona’s - a local company - with a mail order presence - if you can’t find it in a nearby store.) Sometimes, I leave off the vinegarette and just eat the beets and arugula plain because the tastes are so fresh - sweetness of the beets balanced by the bitter tartness of the arugula and beet juice from the sliced beets gives enough liquid to enjoy.