More beets! We've been getting them non-stop from the farm this year. Not that I'm complaining - I'm a huge fan of a perfectly roasted beet.
So far this season, I've made beet burgers, beets with a butter horseradish sauce, and beet pasta. So I figured it was high time for a simple, classic beet salad - one in which all the ingredients harmonize and shine.
makes 2 generous portions
3 medium beets, all but 2-3 inches of the tops removed
12 oz. of baby arugula, cleaned and dried
4-6 oz. goat cheese
1-2 handfuls of pistachio nuts
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
kosher salt and fresh ground pepper, to taste
To roast the beets, wrap each beet individually in foil and place in a preheated 400 degree oven for about an hour. When a knife slips in easily, they're done.
Remove the skin from the beets - if they're done, this should be easy.
When cool, cut into cubes.
Whisk together the olive oil and balsamic vinegar until emulsified to make a basic vinaigrette, add salt and pepper to taste. If it tastes a bit too tart, add a pinch of sugar.
Toss the baby arugula with the vinaigrette.
Compose your salad, adding ingredients in this order: beets, crumbled goat cheese, pistachios, salt and pepper.
I served my salad with grilled vegetarian chicken from Quorn (yes, I am addicted to my mycoprotein!) but this would be nice with a simple grilled fish as well.