1 package pre-roasted beets
2 shallots, minced
1/4 cup mirin (rice wine)
2 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 tablespoon unsalted butter
2 teaspoons curry powder
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup walnut halves, toasted and coarsely chopped
3 cups arugula
1 tablespoon olive oil
Rinse beets and then chop them into 1-inch pieces.
Combine minced shallot and next 4 ingredients in a large bowl. Add beets; toss. Cover and chill 1 hour.
Melt butter in a skillet over medium heat. Add curry powder, sugar, and 1/4 teaspoon salt; cook 1 minute. Add walnuts, and cook, stirring constantly, 2 minutes.
Toss greens in olive oil; divide among 6 plates. Top with beet salad and curried walnuts.
--Adapted from Oxmoor House