BEET AND ARUGULA SALAD WITH BERRIES

Beet and Arugula Salad With Berries image

Berries and beets: a salad of dark green, blue and purple hues if there ever was one. I threw this together because I had these ingredients on hand - beets that I'd roasted several days earlier, arugula that was bolting in my garden, and berries from the market - and it worked. The sweet-tart flavor of the berries contrasts beautifully with the earthy sweetness of the beets and the pungent arugula.

Provided by Martha Rose Shulman

Categories dinner, lunch

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 11

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Ingredients

1 tablespoon plus 2 teaspoons sherry vinegar
1 teaspoon balsamic vinegar
Salt to taste
1/2 teaspoon Dijon mustard
4 tablespoons extra- virgin olive oil
1 tablespoon walnut oil
3 medium-size beets, roasted
1 bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups)
2/3 cup blueberries, blackberries or a combination
3 tablespoons broken walnuts
1-2 tablespoons chopped fresh tarragon

Steps:

Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
Peel beets and slice in half-moons or wedges. Place in a salad bowl and toss with 2 tablespoons of the dressing.
Add remaining salad ingredients and remaining dressing, toss well and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 170 milligrams, Sugar 3 grams, TransFat 0 grams