3 med beets, trimmed
½ lb sugan snap peas, trimmed
1 Tbs plus 1 tsp Dijon
1Tbs plus 1 tsp apple cider vinegar
¼ cup olive oil
3 Tbs chopped fresh dill or 1 tsp dill weed
1 ½ tsp sugar
1 bunch arugula, trimmed
Preheat oven to 375F.
Wrap beets in aluminum foil.
Bake until tender, about 45 min – 1 hour.
Peel beets and cut into wedges.
Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute.
Rinse with cold water; drain well.
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.