Kitchen Garden Journal

This is my favorite way to eat beets. The combination of the bitter greens, the sweet beets, the roasty nuts, the creamy cheese, and the sharp dressing is one of the most sublime flavor combinations ever contrived. (We've also got lots more beet recipes on this blog...)

•  Arugula (or lettuce, dandelion greens, spinach, or radicchio)

•  1 bunch small beets

•  Small handful walnuts or pecans

•  4 oz fresh goat cheese

•  Shavings of sweet onion or shallot, scallion or chives

• For the Dressing:

•  1 tsp Dijon mustard

•  1 Tbsp red wine vinegar

•  1 Tbsp balsamic vinegar

•  Salt & pepper

•  1/4 cup olive oil

Wash and dry the greens and add to your favorite salad bowl. Trim and wash the beets and steam until tender. (Peeling is not necessary, but if desired, they slip right off after cooking.) Toast the walnuts either in the toaster oven or in a dry frying pan and set aside. Be careful not to scorch them. Decorate the salad with pats of the goat cheese, onions and slices of beet.

Meanwhile, prepare the dressing by whisking together the mustard, vinegars, and the salt and pepper. Drizzle in the oil as you continue whisking and the dressing should emulsify into  creamy brown substance. Just before serving add the toasted nuts, and toss with the dressing.

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• 1/2 lb. arugula
• 1/2 pint cherry tomatoes, sliced in half
• 1/2 sweet onion (Walla Walla or Tropea), sliced thin

Wash arugula, spin dry and place in salad bowl. Top with tomatoes and onion. Dress just before serving.

Balsamic Vinaigrette

• 2 Tbsp balsamic vinegar
• 2 Tbsp red wine vinegar
• Salt & pepper to taste
• ¼ cup good quality extra virgin olive oil

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• 2 lbs yellow potatoes or fingerling potatoes
  Olive oil
  ½ lb bacon
  1 small sweet onion or scallion, sliced thin
  ¼ lb arugula
  1 ½ Tbsp wine vinegar
  1 Tbsp whole grain mustard
  ¼ cup good quality olive oil
  Salt & pepper

Rinse, scrub and cut the potatoes into small wedges.  Coat with olive oil, sprinkle with salt and roast in a 400° oven until done, but not totally browned.  Meanwhile, fry the bacon in a skillet until crisp but not burnt.  Drain on paper towels and leave to cool.  Make the dressing by combining the mustard and vinegar in a small bowl and whisking in the olive oil until an emulsion is formed.  Season dressing with salt & pepper to taste.  When potatoes are done combine them in a serving bowl with the onions and arugula.  Crumble the crisp bacon over top with your fingers.  Add the dressing and stir well before serving.  This salad makes the perfect BBQ accompaniment.

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