Friday, August 28, 2015

Beet & Arugula Salad

I had a beet salad at a restaurant back in May and I've been thinking about it ever since. After looking at lots of recipes and sampling many different versions over the summer, this is how it ended up. I added shredded chicken so it would be more of a meal and ate it over the course of several days.


  • 8 medium-sized beets, tops removed and scrubbed 
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil 
  • 1 teaspoon dijon mustard
  • Kosher salt
  • pepper
  • 4 ounces baby arugula
  • 4 ounces feta (or goat cheese)
  • 2 avocados 
  • 1/3 cup roasted or candied nuts (optional)
Preheat oven to 400 degrees. 

Wrap the beets individually in foil and place on a sheet pan. 

Roast beets for 50-60 minutes, until a small sharp knife inserted in the middle indicates they are tender.  

Unwrap each beet and set aside for 10 minutes, until cool enough to handle.

Peel the beets with a small knife over a piece or parchment to prevent staining.

Whisk together the vinegar, olive oil, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside.

While the beets are still warm, cut them into chunks and place them in a large mixing bowl.  

Toss the beets with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper.  

Place the arugula in a separate bowl and toss with enough dressing to moisten. 

Put the arugula on a serving platter and then arrange the beets, feta, avocado, and nuts. 

Sprinkle with salt and pepper and serve warm or room temperature. 

Recipe Source: Ina Garten (slightly modified)