If you’re a beet fan like I am, then this Roasted Beet and Arugula Salad is for you because here’s nothing better than roasted beets. They take on so much flavor, they’re earthy and slightly nutty which is why this salad works. Toasted pecans perfectly complement the nuttiness of the beets with a slightly peppery bite from the arugula and then the creamy tang of the Asiago cheese, all the flavors just work so well together. I like to roast the beets then keep them refrigerated until I make the salad. The dressing can also be made ahead and so the salad comes together in minutes. The lemon dressing is bright, very light and fresh tasting with a little acidity from the lemon and vinegar which is balanced out with a slight sweetness from honey or agave. The salad is finished with shaved Asiago cheese. I like Asiago because of it’s mild flavor, but you can use any cheese you prefer. This salad not only looks striking and colorful, it looks gourmet and is good enough to serve at a dinner party to your most discerning guests. My grocery store stocks both gold and red beets and I like to make both just for the look, but if you can’t find gold beets, using all red beets is just as good. May also happens to be salad month, so go ahead, treat yourself to a delicious salad. Not only are they enjoyable, they’re also good for you and the possibilities are endless when it comes to building a good salad. Suggested Accompaniments:
Potato and Vegetable Quiche Ricotta Frittata
You can use any cheese you prefer or leave it out.
title: “Roasted Beet Salad” ShowToc: true date: “2024-11-11” author: “Dennis Florence”
As I mentioned the other day, when I was talking about how to roast beets, I have been obsessed with that dark pink root vegetable lately. And guys . . . . so have you! I immediately started getting comments from people on social media about how much they love beets, and how they are great they are on their own. But guys, I’m here to tell you, they are also amazing in this salad!
So back in January, my brother was talking to me about how he was revamping his diet. He was going vegan. Or as he would like to say, “A whole foods plant based diet – if your grandma wouldn’t recognize it, don’t eat it.” My brother has never been a health food nut – I’ve watched him down a rice krispies treat in two bites and wash it down with a beer. Recently. But he made this amazing point about how our genetics (his and mine) aren’t really on our side. My mom died in her very early sixties from stage four cancer. Her sister died from cancer only a few years before that. My dad, despite exercising nearly every day of his adult life, had a valve replacement. Plus there is a decent history of cancer on his side. So . . . . I kind of see his point. Reluctantly. I’m not going vegan any time soon – and neither is this salad – but I see the merit in only eating what my grandma would recognize. Enter this delicious salad. There are so many different things you could put in this salad, but I have to say that I love it as is.
WHAT IS IN A ROASTED BEET SALAD
Roasted Beets Butternut Squash Pecans Goat Cheese Mixed Greens Balsamic Dressing
HOW TO MAKE A ROASTED BEET SALAD
