Local beet, goat cheese and arugala salad

Imagine that a beautifully styled photograph of roasted beet salad occupies this spot. The cordovan-colored roots are glistening with vinaigrette and sitting atop a bed of bright, perky baby greens. Dollops of creamy white goat cheese and a handful of woody pecans punctuate the image. Everything about this shot says "languid, lazy summer" meal.

So here's reality.

I spent 30 minutes peeling and chopping the beets afterwhich I boiled them in the microwave. This resulted in a red sea of a mess when a tsunami of pink water flooded turntable. Cleaning of the microwave ensued. Eventually I drained the beets, threw them in a roasting basket and carried them out to the grill, trailing rose-colored juice through the back of the house. Then there was the chopping and roasting and cooling of pecans. The whisking and amending of the vinaigrette (a tablespoon of chopped shallot and a bit of dijon added necessary depth and tang.) The retrieving and cooling of the beets (thank goodness for big freezers). The tossing of the salad. The serving to self and husband.

It was delicious. But it was anything but languid and beautiful.

The recipe follows:

3 large beets, peeled and cubed

3 Tbs olive oil

1 Tbs minced shallot

1 tsp dijon mustard

1/4 cup rice vinegar

2 Tbs sherry vinegar

salt and fresh-ground black pepper to taste

4 oz baby arugula leaves

1/2 cup chopped, toasted pecans

2 oz goat cheese, crumbled

Instructions

Cover beets with water in a microwaveable dish. Nuke until soft. Drain. Then roast on grill in a grill basket with a splash of olive oil and salt and pepper until slightly browned. Cool. Make vinaigrette from mixing the next six ingredients. Toss everything in a large bowl.

Put cold compress on forehead.

Comments (1) -

July 20. 2010 10:21

Caitlin

It sounds delicious.  I couldn't help thinking of when I made red velvet cake recently and it looked like I had murdered someone in the kitchen, food coloring got everywhere!  I did not want to see the color red for a long time after that.

Caitlin |

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