There is archeological proof that the leafy parts of beets were used in ancient times in the Netherlands and Egypt around 3000 BC. The Mesopotamians knew about beets around 800 BC. While the ancient Greeks cultivated the leaves of the beet around 300 BC, the Romans ate the roots for medicinal purposes. In those times, the variant of the beet was long and thin, like a carrot. The round shape we are familiar with today appeared in the 16th & 17th centuries in Europe.
Fresh beets are currently available in huge quantities and at great prices. Being a cool weather crop, they are most abundant in Fall and (to a slightly lesser extent) in Spring. Eric loaded our basket up with fresh beets last week. Half of them went into a favorite of his, beet salad. This version combines beets with walnuts, goat cheese, arugula, dried cranberries, and avocado. It is topped with a balsamic vinaigrette for a super delicious & nutrient packed salad. Beets are a unique source of the phytonutrients known to provide antioxidant, anti-inflammatory, and detoxification support.
Beet & Goat Cheese Arugula Salad
Beet and Goat Cheese Arugula Salad (adapted from Giada De Laurentiis via foodnetwork.com) Total Time Required: 1 hour, Prep Time: 35 minutes, Cook Time: 25 minutes, Makes 4 servings
Ingredients:
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- salt and freshly ground black pepper
- 6 medium beets
- 6 cups fresh arugula
- 1/2 cup walnuts halves
- 1/4 cup dried cranberries
- 1/2 avocado, peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese, coarsely crumbled
Directions:
Preheat the oven to 350º F. Cut the tops & bottoms off the beets, then halve them. Using a steamer basket or pot, steam the beets for 15 minutes.
Halve the beets before steaming them.
Meanwhile, spread the walnuts on a baking sheet, place them in the preheated oven and toast them until lightly browned and fragrant, about 8 minutes.
Toast the walnuts.
Whisk the vinegar, shallots, and honey together in a medium bowl. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Mix up the dressing.
Preheat the oven to 450º F. When the beets are cool enough to handle, cut each half into quarters. Line a baking sheet with foil. Toss the beets in a small bowl with 2-3 tablespoons of the dressing, just enough to coat the beets.
Toss the beets with some of the dressing.
Place the beets on the prepared baking sheet and roast them until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set them aside and cool.
Roast the beets to caramelize them.
Toss the arugula, walnuts, and cranberries in a large bowl with the remaining vinaigrette. Season the salad, to taste, with salt and pepper.
Add the dressing to the arugula, cranberries and walnuts.
Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle the salads with the avocado and goat cheese, and serve.
Add the beets & avocado to the salad.
Now is a good time to enjoy some beets! ~Linda
Beet and Goat Cheese Arugula Salad (adapted from Giada De Laurentiis via foodnetwork.com) Total Time Required: 1 hour, Prep Time: 35 minutes, Cook Time: 25 minutes, Makes 4 servings
Ingredients:
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- salt and freshly ground black pepper
- 6 medium beets
- 6 cups fresh arugula
- 1/2 cup walnuts halves
- 1/4 cup dried cranberries
- 1/2 avocado, peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese, coarsely crumbled
Directions:
Preheat the oven to 350º F. Cut the tops & bottoms off the beets, then halve them. Using a steaming basket or pot, steam the beets for 15 minutes.
Meanwhile, spread the walnuts on a baking sheet, place them in the preheated oven and toast them until lightly browned and fragrant, about 8 minutes.
Whisk the vinegar, shallots, and honey together in a medium bowl. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.
Preheat the oven to 450º F. When the beets are cool enough to handle, cut each half into quarters. Line a baking sheet with foil. Toss the beets in a small bowl with 2-3 tablespoons of the dressing, just enough to coat the beets. Place the beets on the prepared baking sheet and roast them until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set them aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with the remaining vinaigrette. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle the salads with the avocado and goat cheese, and serve.