Do you love beets? I know that most people will either say an emphatic YES or NO…well if you said NO, I hope your mind might still be open to trying this salad some day, if you are brave enough.
Beets are such a great source of nutrition and worth giving a try! This recipe takes a little time (to roast the beets) but is really not difficult at all! It has some pretty color and if you can find golden beets as well, it is nice to mix them in for a little variation to the color.
3 Large Beets – Roasted (If you can find golden beets I would get one of those too for a little different color) if all you can find are smaller beets just use more!
½ Shallot-minced (or finely chopped in the food processor, they are very potent so be ready)
½ cup Olive Oil
Kosher Salt and Pepper
¼ cup Red Wine Vinegar
- For the Roasted Beets – Cut off greens from beets and scrub the beets to make sure all dirt is cleaned off of them.
- Line a small baking dish with foil and place cleaned beets in dish, drizzle with olive oil and salt and pepper.
- Place baking dish in a 350 degree oven and roast for 45 minutes to an hour, stick a fork or knife in them to test and see if they have softened up enough (cooking time will really depend on the size of your beets, make sure they are all about the same size).
- Remove from oven and cover with foil and let cool. When cool enough to handle peel with a knife (you may want some gloves for this job or else your hands will be red all day). **
- Dice up the beets, mix them with the shallot dressing and let sit for at least an hour, you can let these sit overnight but then I would just let them sit in oil and vinegar because the shallot flavor can be really strong and overpower the beets.
- Shallot Dressing – Combine Shallot, Olive Oil and Red Wine Vinegar in a bowl and with an immersion blender, mix, add salt and pepper to taste.
- Lay Arugula out on a serving dish, drizzle with salt, pepper and olive oil, if your beets sat and you did not add shallots, now would be a good time to add them to the beets and dressing. Add beets and dressing, then goat cheese and chopped walnuts (these are optional, up to you).
- Variation – Walnuts can be candied, toss in a small pan over low heat with some sugar and salt and continually stir until sugar is melted and blended, be careful not to burn!!! You can also use pecans if you prefer.
- Pretty easy and so nice for a party as a special salad! This is also a great salad for a buffet , because arugula holds up pretty well to the dressing and will not get soggy too quickly.
**If you should get the idea to peel the beets before you roast them, I have done that in the past, but it does make the beet a little “tough”. If you keep the skin on then it will stay nice and tender.