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Prep Time
10 mins
Total Time
45 mins


4 tsp
balsamic vinegar
20 mL
2 tsp
Dijon mustard
10 mL
1 tsp
5 mL
1/4 cup
olive oil
60 mL
salt and pepper to taste
8 750 g
medium beets (leaves discarded), about 1 1/2 lb (750 g)
6 to 8 cups
loosely packed arugula
1.5 to 2 L
4 oz
blue cheese, crumbled
125 g
3 tbsp
pine nuts, lightly toasted
45 mL


Step 1

To make dressing, in small bowl, whisk together vinegar, mustard, honey, olive oil, salt and pepper. Set aside.

Step 2

Place beets in saucepan, cover with cold water, and gently boil until tender, about 30 min. Transfer beets to bowl of cold water. Cool until comfortable enough to handle. Peel and thinly slice.

Step 3

Lay beet slices onto 4 plates. Mound arugula in centre of each plate. Sprinkle with cheese and pine nuts. Drizzle with reserved dressing.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Safeway Salad

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
Saturated Fat:
8 g
18 g
3 g
25 mg
11 g
580 mg
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