Preheat oven to 375F. 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. Serves 4. Bon Appetit August 1995 Per serving: 607 Calories (kcal); 54g Total Fat; (78% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 192mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (259g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 122 (64%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 0.3mg||0 %|
|Potassium 0.5mg||0 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 18.7g|
|Protein 0g||0 %|
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Calories per serving: 192
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