Arugula-Baby Beet Salad With Ginger Vinaigrette

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Washington Post


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12 small golden or red baby beets (rinsed), roots and all but 1 inch of the stems trimmed off (4 ounces)

3-inch piece of peeled ginger root

1 tablespoon rice vinegar or white wine vinegar

1/2 teaspoon sugar, or more to taste


3 tablespoons mild olive oil

4 ounces arugula leaves, tough stems removed as needed (about 4 cups loosely packed)

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