- 4 hot dogs
- 2 cups baby arugula (about 1 1/2 ounces)
- 1/2 cup pickled beets, cut into wedges
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- kosher salt and black pepper
- 4 hot dog buns, split
- 1 ounce Parmesan, shaved
- Cook the hot dogs according to the package directions.
- In a medium bowl, mix together the arugula, beets, oil, vinegar, and ¼ teaspoon each salt and pepper.
- Place a hot dog in each bun and, dividing evenly, top with the salad and Parmesan.