I’ve never been a huge fan of beets. As far as my memory served, they were mushy red globs that came from a can and were only to be eaten if there was nothing else in the pantry. A few months ago I had a roasted beets for the first time, and it was a like I discovered an entirely new vegetable.
Me: “I can’t believe I’m saying this. These beets are amazing! Really, try one. Here!” (Stabs a beet and points the fork his way.)
Stu: “Wow, umm…thanks but I would never come between you and a food you love. I’ll pass.” (Backs away slowly as I retract my fork and attack the rest in the bowl.)
Sadly our meals as of late have been a little too “would you like fries with that?” and not enough “wash, chop, and eat”. I felt like an exciting salad would help detox some of the fast food and freezer meals of the last couple weeks. (I know…I’ll need to eat nothing but salad until Easter to do that.)
I love roasting vegetables like cauliflower and artichokes. Now beets are the latest the join the club. I can’t believe I’ve been in the dark about them. Out of the oven, they are sweet and tender but not mushy, perfect for a salad. Arugula’s spicy kick pairs nicely with these sweet red gems. And goat cheese…well, what can you say about goat cheese? Those who love it know how it almost steals the show in any salad. Forget the feta or gorgonzola. Goat cheese is the creme de la creme of cheese for salads in my dairy lovin’ opinion.
ARUGULA & ROASTED BEET SALAD
-2 large beets
-1/2 cup chopped pecans
-1/3 cup golden raisins
-herbed goat cheese
–1/3 cup balsamic,
-2/3 cup olive oil
-1/2 teaspoon salt and a dash of pepper
1. Preheat oven to 400. Wash beets and wrap in foil. Roast in oven 40 minutes and then turn over.
2. Wrap carrots in foil and add to the oven with beets. Continue to roast for 20 minutes.
3. Remove vegetables from the oven and allow to cool slightly before peeling skin. Thinly slice the beets and carrots.
4. Slice red onion and lay over bed of arugula. Sprinkle pecans and golden raisins. (Soak raisins in hot water for 15 minutes beforehand to plump them.)
5. Add beets and carrots to the salad. Lastly, crumble goat cheese on top.
6. Add balsamic, olive oil, salt and pepper to a jar with lid. Shake until emulsified and pour over salad.
Aren’t they just pretty? I gave some left overs to Gemma…big mistake. My poor child looked like she ate lipstick for lunch.