I went berry picking with a friend the other day at Kruger’s Farm on Sauvie Island and after picking an abundance of raspberries we perused their market for additional goodies when I spotted a 10 lb bag of beets. Mind you, I’ve never bought raw beets before, and have just recently grown fond of them. It all started a few weeks ago. Hubby and I were checking out restaurants in Hartford, Connecticut, last month and ate beet dishes three times during our four day trip there. Our favorite was the roasted beet salad with pistachio crusted goat cheese at Max’s Oyster Bar in West Hartford. Delicious. Ever since then I’ve wanted to recreate it, or at least come close.
So, when I saw this 10 lb bag I just thought, I have to have it. I don’t even really know what to do with that many beets, but I’ll surely figure something out. And I did.
After deciding to roast a whole tray of them at the suggestion of my berry picking companion, I proceeded to make salads all week. Lots and lots of different types of beet salads. And this one in particular was so delicious that even the hubby loved it. I mean he really loved it! So much so that the first time I made it for him, he opted to eat the entire thing and skimmed on the main dish, which was penne with my sausage marinara sauce, one of his favorites. I knew when he ate the whole salad before even touching the main dish, this salad was a keeper. Now, he’s requesting this beet salad on a regular basis, and salad is rarely something he requests. I have a feeling I’ll be back at Kruger’s soon not only for more berries to satisfy my berry obsession this summer, but for another 10 lb bag of beets!
Roasted Beet and Goat Cheese Salad
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 2 tablespoon shallots, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- Salt & pepper
- 2 tablespoons extra virgin olive oil
- 3-4 medium sized beets, roasted and quartered
- About 3 cups fresh arugula
- 3 tablespoons dried cranberries (a small palm full), for sweetness
- 3 tablespoons sunflower seeds, candied walnuts or pecans (a small palm full), for crunch
- 1 oz goat cheese (a small palm full), crumbled
Preheat oven to 400 degrees. Rinse the beets, then layout to dry. Layer beets on a baking sheet, and toss with about a tablespoon of olive oil (just enough to coat the beets). Roast until knife tender (approx 45- 60 minutes, depending on the size of the beets). Let cool, then remove the skins. Warning! Make sure to wear an apron or clothes you don’t mind getting a little red. And know that your fingers WILL get red. Very red.
This step can be done ahead of time. I roasted a whole tray of beets this way, then, once cooled and skins removed, put in the fridge and used throughout the week.
In a large bowl, whisk together all dressing ingredients. Taste and adjust seasoning as desired.
Add remainder of the salad ingredients, toss together, serve and enjoy.
Wine Recommendation: Highly recommend to serve a dry rosé sparkling wine with this salad. It will surely balance the acidity of the dressing and highlight the sweet roasted flavor of the beets. Plus it’s the perfect summer drink in my opinion. A great example would be the Argyle Brut Rosé, available for $45. If that’s a little too spendy, then opt for another summer favorite, the Lucien Albrecht Cremant d’Alsace Brut Rosé, widely available for around $18-$20.