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I was inspired to create this arugula and yellow beet salad after eating something similar at the Fork restaurant in Boise, Idaho. Their dish uses yellow, red, and the red and white striped chioggia beets. Other options include adding a salty cheese like Parmesan on top. To make the dish feel more like a complete meal you could also add roasted chicken or bacon.
When I was a kid I’d eat pickled beets and my grandmother’s house but that was about it. I hadn’t eaten them for decades because the red beets remind me of the taste of dirt. A few years ago I discovered yellow and chioggia beets and I’ve been sold ever since. Roasted yellow beets are now one of my favorite vegetables.
Sometimes I’ll make roasted vegetables in the oven. I’ll dice up carrots, parsnips, yellow beets, and any other root vegetable that sounds good on that particular day. Whether you roast root vegetables or vegetables that grow above the ground my advice is to keep them separate. Root vegetables take much longer to cook and any non-root vegetable will likely burn to a charred crisp. Here is my recipe for roasted vegetables.
When you make the vinaigrette for this recipe it may taste too tangy to you, it did to me but eating with the beets their sweetness balances them out. Since this recipe is written for 1 person it is easy to adjust to accommodate the number of people you’re cooking for. I also recommend roasting more than 1 beet since it’s pretty time intensive and you’ll have some vinaigrette leftover for another salad.
Simple salad with arugula and yellow beets. Add a protein like chicken or bacon to make this a main course dish.
- 1 yellow beet roasted
- 3 cups arugula
- 1/2 cup chopped walnuts
- 4 Tbsp extra virgin olive oil USA
- 2 Tbsp balsamic vinegar
- 1 tsp dijon mustard
- 4-5 turns fresh ground black pepper mill about 1/4 tsp
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Preheat the oven to 400 F
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Cut the tail and top off of the yellow beets and wrap them together in foil. Place them on a baking tray and put them in the oven for a hour or until fork tender.
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Remove the beets from the oven and unwrap them and allow them to cool to room temperature.
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Using a paper towel or your bare hands peel the skin off of the beets.
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Slice the beets into ¼ inch slices.
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In a bowl toss the arugula with 2 tbsp of dressing and chopped walnuts.
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Transfer the dressed arugula to a serving plate and top with the sliced beets.
The vinaigrette will taste like it's too tangy if you follow the recipe but on the salad the beets will balance it out.
Originally posted on April 13, 2018 @ 18:57
