Golden Beet Salad
At one of our favorite restaurants, the chef would make a golden beet “carpaccio.” This was made of thinly sliced golden beets that had been roasted, over a bed of arugula with a light vinaigrette topped with goat cheese and pistachios. It was rarely served, but when it was, we were sure to order.
Our local grocer carries golden beets from time to time. So when they do, we’ll grab some and create our own version of this delicious salad. They are not the prettiest things to begin with but once roasted in the oven they are sweet and moist.
Trim off the tops and roots, then clean the beets very well. Rub some kosher salt on them and then pop in the oven. They take about a hour to bake. Yes, they are even uglier when they come out but they will taste great.
Peel off the outer skin.
Wait until they are cool enough to handle. Now you will start to see the beautiful golden color come through. Peel carefully as they are pretty soft, the desired consistency.
Set the beets aside (or while they are cooling) and start to make the dressing. Start with zesting the lemon.
Shallots and herbs add the the flavors
Once the beets are cool, thinly slice.
This salad works best on individual salad plates. Simply divide the arugula amongst the plates. The peppery flavor of the arugula pairs well with the sweetness of the beets and saltiness of the goat cheese.
Build the salad.
There is no wrong way to do assemble. The goat cheese can be dolloped in the middle or thinly sliced on top of the beets. Either seeds or pistachios top very nicely.
These are not your grandmother’s canned beets. The fresh roasting combined with the arugula, goat cheese and dressing, make for an elegant salad that would be a great first course for a dinner party.
Golden Beet Salad
Ingredients
- 2 golden beets
- Olive oil
- Kosher salt
- 1/2 tsp lemon zest
- 1/2 shallot; minced
- 1/4 tsp Tarragon, finely chopped
- 1/4 tsp Chives, finely sliced
- Salt and pepper to taste
- 1 tablespoon Tuscan herb olive oil (or regular flavored olive oil)
- 1 tablespoon Lemon juice
- 3 tablespoons White wine vinegar
- 4 cups Arugula
- 2 pads goat cheese
- Assorted nuts or seeds such as pepitas, sunflower seeds or pistachios
Instructions
- Pre-heat oven to 400 degrees.
- Clean the beets thoroughly. Cut off the greens and the root.
- Place beets on a baking sheet. Rub entire beet with a small amount of olive oil. Sprinkle kosher salt on the beets. Roast for 1 hour. Remove and let cool.
- While the beets are cooling, prepare the dressing by placing lemon zest, shallot, tarragon, lemon juice and white wine vinegar in a jar or small bowl. Shake or whisk briskly until incorporated. Drizzle in the olive oil. Add salt and pepper to taste. Set aside until ready to use.
- After the beets have cooled, peel gently. Slice into 1/4 inch rounds. Set aside for assembly.
- On individual salad plates, divide the arugula equally. Lay the beets on top of the arugula. Add the goat cheese on top of the beets. Sprinkle the seeds or nuts on top. Finally, drizzle the dressing on top of each salad. Top with salt and pepper if desired. Enjoy!
