She Strengthens

Savoring the Flavors of the Earth: A Beet Salad Recipe

A Harmonious Blend of Flavors and Textures

Imagine a salad that combines the sweetness of roasted beets, the peppery taste of arugula, the crunch of toasted pistachios, and the tanginess of fresh goat cheese, all bound together by a simple yet flavorful vinaigrette. This recipe is a symphony of flavors and textures that will delight your senses.

Roasting Beets to Perfection

To bring out the natural sweetness of beets, roasting is the way to go. This process enhances their flavor and texture, making them a perfect addition to any salad. With this recipe, you’ll learn how to roast beets to perfection, whether you’re using red, Chioggia, or golden beets.

A Simple yet Elegant Salad

This salad serves 4 to 6 people and can be prepared in just over an hour. The best part? It’s incredibly easy to make, with only 20 minutes of active cooking time.

The Essential Ingredients

For the vinaigrette:

• 1/4 cup champagne or white wine vinegar
• 1/2 teaspoon Dijon mustard
• 1 small shallot, minced
• Kosher salt and freshly ground black pepper
• 1/3 cup olive oil

For the salad:

• 1 1/2 pounds (about 4) medium beets, tops removed and washed well
• Olive oil
• Kosher salt and freshly ground black pepper
• 6 cups wild or baby arugula
• 1/3 cup toasted pistachios
• 4 ounces fresh goat cheese

Preparing the Beets

Preheat your oven to 400°F. Place the beets in an 8-inch square baking dish, adding just enough water to cover the bottom (about 1/3 cup). Drizzle the beets with olive oil and sprinkle with salt and pepper. Cover the dish tightly with aluminum foil and bake until a knife can be easily inserted into the center of the beets, about 40 minutes to 1 hour 10 minutes.

Crafting the Vinaigrette

In a bowl, whisk together the vinegar, mustard, shallot, and a pinch each of salt and pepper. Let it sit for 15 minutes, then whisk in the olive oil in a slow and steady stream. Set the vinaigrette aside until ready to use.

Assembling the Salad

Once the beets are ready, carefully remove the foil and let them cool until they can be handled. Peel and cut the beets into wedges, placing them in a bowl and drizzling with a little vinaigrette. Season with a little salt and pepper. Add the greens to a shallow serving bowl, drizzling with a little vinaigrette and tossing to coat. Top with the beets, pistachios, and cheese. Serve and enjoy!