Directions:
- Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges.
- Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry.
- Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.)
- Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.91 Kcal (711 kJ) | ||
| Calories from fat | 128.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.23g | 22% | |
|---|---|---|---|
| Sodium | 68.29mg | 3% | |
| Potassium | 324.3mg | 7% | |
| Total Carbs | 9.67g | 3% | |
| Sugars | 6.75g | 27% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 53.6mg | 298% | |
| Calcium | 51.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 107.93 Kcal (452 kJ) | ||
| Calories from fat | 81.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.04g | 22% | |
|---|---|---|---|
| Sodium | 43.38mg | 3% | |
| Potassium | 206mg | 7% | |
| Total Carbs | 6.15g | 3% | |
| Sugars | 4.29g | 27% | |
| Dietary Fiber | 1.8g | 11% | |
| Protein | 1.54g | 5% | |
| Vitamin C | 13mg | 34% | |
| Vitamin A | 0.4mg | 19% | |
| Iron | 34mg | 298% | |
| Calcium | 32.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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