Kitchen Garden Journal

Arugula with Beets and Goat Cheese

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Published on Monday, September 13, 2010, 01:38

Written by Tim Wilcox

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.