Beet And Arugula Salad

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Betty Crocker
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
67%
CHOL
7%
SOD
17%

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Ingredients for 4 servings

6 medium beets (4 to 6 ounces each)

1/4 cup olive or vegetable oil

2 tablespoons red wine vinegar or cider vinegar

1 tablespoon Dijon mustard

1 teaspoon sugar

2 cups arugula leaves, watercress or bite-size pieces salad greens

1/2 cup crumbled chèvre (goat) cheese (2 ounces)

1 tablespoon chopped walnuts, toasted, if desired

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