Ingredients

 
  • 2 large red beets, washed and stems trimmed to 1-inch
  • 2 large golden yellow beets, washed and stems trimmed to 1-inch
  • 1/3 cup Zinfandel vinegar  (or any red wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced (about 3 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • 1/2 red onion, peeled and thinly sliced
  • 6 cups baby arugula (about 8 ounces)
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup bleu cheese, crumbled
  • 2 large red beets, washed and stems trimmed to 1-inch
  • 2 large golden yellow beets, washed and stems trimmed to 1-inch
  • 1/3 cup Zinfandel vinegar  (or any red wine vinegar)
  • 1 tablespoon Dijon mustard
  • 1 shallot, minced (about 3 tablespoons)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon fresh thyme, chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil
  • 1/2 red onion, peeled and thinly sliced
  • 6 cups baby arugula (about 8 ounces)
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup bleu cheese, crumbled
 

Time:

  • Prep Time: 30 minutes
  • Inactive Prep Time: 1 to 4 hours
  • Cook Time: 60 minutes

 

Serves: 4 to 6

You can find more in the book.

Beet and Arugula Salad

I usually make this salad in the early fall when beets are still in season and the air starts to cool. I love the taste of the sweet beets with the peppery arugula and salty blue cheese. If you prefer a milder flavor, try substituting goat cheese.

Bring a medium pot of water to a boil over high heat. Add the beets and boil until fork tender, about 45 to 60 minutes depending on the size of the beets. Drain and set aside until cool enough to handle.

While the beets are cooling, make the vinaigrette.  In a blender combine the vinegar, mustard, shallot, lemon juice, thyme, salt, and pepper.  With the machine running, slowly drizzle in the olive oil until emulsified. Set aside.
After beets have cooled, gently remove their skin using your finger tips.  Thinly slice each beet.  Place the beets and the red onions in a medium bowl and gently toss with the vinaigrette. Set aside, covered at room temperature for at least one hour and up to four hours.

To serve, evenly divide the arugula onto serving plates.  Top the arugula with the beet and onion mixture.  Sprinkle the top of each salad with bleu cheese and toasted walnuts.  Drizzle the arugula with any leftover vinaigrette to taste.