Roasted Beet and Arugula Salad

Roasted Beet and Arugula Salad Recipe | Vegetarian Food

Preparation time: 20 minutes | Cooking time: 1 hour 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Roasted Beet and Arugula Salad is a delicious and nutritious dish that combines the earthy sweetness of roasted beets with the peppery bite of fresh arugula. This salad is perfect for a light lunch or as a side dish for a dinner party.

History

The combination of beets and arugula has been a popular one in Mediterranean cuisine for centuries. Beets have long been prized for their vibrant color and sweet flavor, while arugula adds a fresh and peppery element to the dish. This recipe puts a modern twist on this classic pairing by roasting the beets to bring out their natural sweetness.

Ingredients

6 medium beets (3 lb or 1.36 kg), scrubbed
0.75 cup shelled or chopped walnuts or pecans (scant 4 oz or 113 g)
4 bunches fresh arugula

Dressing

0.25 cup cider vinegar
1 tbsp dijon mustard
1 tbsp thawed frozen apple juice concentrate
0.33 cup finely chopped shallots (2 medium)
0.5 tsp salt
0.25 tsp freshly ground pepper
0.33 cup olive or vegetable oil

How to prepare

Preheat the oven to 400°F (204°C).
Line a baking sheet with parchment or foil.
Pierce the beets with a skewer or fork.
Place the beets on the prepared baking sheet and roast them until they are tender when pierced with the tip of a sharp knife, approximately 1.25 to 1.5 hours.
Set the beets aside to cool slightly.
Keep the oven on.
Spread the nuts in a small baking pan and bake them until they become fragrant, which should take about 5 to 10 minutes.
Let the nuts cool and chop them coarsely if necessary.
Trim, rinse, and dry the arugula, then tear it into bite-size pieces.

Dressing

In a medium bowl, whisk together the vinegar, mustard, juice concentrate, shallots, salt, and pepper.
Gradually whisk in the oil.
Spoon half of the dressing (approximately 0.33 cup) into a small jar or bowl and set it aside.

Salad

When the beets are cool enough to handle, peel and cut each one into 8 or 12 wedges.
Add the beets to the dressing in the bowl and toss them well to coat. If desired, you can marinate the beets, covered, in the refrigerator for up to 2 days before serving.
In a large salad bowl, toss the arugula, marinated beets, and reserved dressing.
Sprinkle the salad with the toasted nuts and serve.

Variations

Add crumbled goat cheese or feta for a creamy element.
Substitute walnuts or almonds for the pecans.
Toss in some cooked quinoa or farro for added protein and fiber.

Cooking Tips & Tricks

Make sure to roast the beets until they are tender but still slightly firm, as overcooking can make them mushy.

- Toasting the pecans before adding them to the salad will enhance their flavor and add a nice crunch.

- For a more intense flavor, you can roast the beets with a drizzle of balsamic vinegar or honey.

Serving Suggestions

This salad can be served as a light lunch or as a side dish for grilled chicken or fish. It pairs well with a glass of white wine or a crisp apple cider.

Cooking Techniques

Roasting the beets brings out their natural sweetness and enhances their flavor. Toasting the pecans adds a nice crunch to the salad.

Ingredient Substitutions

If you don't have arugula, you can use spinach or mixed greens instead. You can also use walnuts or almonds in place of pecans.

Make Ahead Tips

You can roast the beets and toast the pecans ahead of time and store them in the refrigerator until you are ready to assemble the salad. The dressing can also be made in advance and stored in the refrigerator.

Presentation Ideas

Serve the salad on a large platter or individual plates, garnished with extra toasted nuts and a sprinkle of fresh herbs.

Pairing Recommendations

This salad pairs well with grilled chicken, salmon, or steak. It also goes well with a glass of white wine or a light beer.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh and is not recommended for reheating.

Nutrition Information

Calories per serving

Each serving of Roasted Beet and Arugula Salad contains approximately 300 calories.

Carbohydrates

Each serving of Roasted Beet and Arugula Salad contains approximately 25 grams of carbohydrates.

Fats

Each serving of Roasted Beet and Arugula Salad contains approximately 20 grams of fats.

Proteins

Each serving of Roasted Beet and Arugula Salad contains approximately 5 grams of proteins.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C, vitamin A, potassium, and iron.

Alergens

This recipe contains nuts (pecans) and mustard.

Summary

Roasted Beet and Arugula Salad is a nutritious dish that is high in carbohydrates and fats, with a moderate amount of proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal or side dish.

Summary

Roasted Beet and Arugula Salad is a delicious and nutritious dish that is perfect for a light lunch or as a side dish for a dinner party. With its vibrant colors and bold flavors, this salad is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Roasted Beet and Arugula Salad. It was a warm summer day, and I was rummaging through an old cookbook that I had inherited from my own grandmother. The pages were yellowed and fragile, but the recipes were a treasure trove of culinary delights.

As I flipped through the pages, a faded piece of paper fell out from between the pages. It was a handwritten recipe for a salad that caught my eye - Roasted Beet and Arugula Salad. The ingredients were simple yet intriguing, and I knew I had to give it a try.

I had never roasted beets before, but the recipe seemed straightforward enough. I gathered the ingredients - fresh beets, arugula, goat cheese, walnuts, and a balsamic vinaigrette - and set to work in my kitchen.

I peeled and diced the beets, tossing them in olive oil, salt, and pepper before roasting them in the oven. The sweet, earthy aroma that filled my kitchen as the beets caramelized was heavenly. I couldn't wait to taste the finished salad.

Once the beets were tender and golden, I assembled the salad. I tossed the roasted beets with the peppery arugula, crumbled goat cheese, and toasted walnuts. The colors and textures were a feast for the eyes, and I knew this salad was going to be a hit.

I drizzled the balsamic vinaigrette over the salad, the tangy sweetness complementing the earthy flavors of the beets and arugula perfectly. I took a bite, and the combination of flavors and textures danced on my tongue. It was a revelation.

From that moment on, Roasted Beet and Arugula Salad became a staple in my culinary repertoire. I made it for family gatherings, dinner parties, and even just for myself on lazy Sundays. Each time I made it, I thought back to that day when I stumbled upon the recipe and felt a sense of gratitude for the culinary journey it had taken me on.

Over the years, I shared the recipe with friends and family, each of whom put their own twist on it. Some added grilled chicken or shrimp for a heartier meal, while others swapped out the goat cheese for feta or blue cheese. But no matter how they personalized it, the core flavors of the salad remained the same - the sweet, earthy beets, the peppery arugula, the creamy goat cheese, and the crunchy walnuts, all brought together by the tangy balsamic vinaigrette.

I often think about the person who wrote down that recipe all those years ago. I wonder where they learned to make it, who they shared it with, and what memories they created around it. Food has a way of connecting us through time and space, and I feel fortunate to have stumbled upon this recipe that has brought so much joy and flavor into my life.

As I sit here now, writing down my own version of the Roasted Beet and Arugula Salad recipe for future generations to enjoy, I feel a sense of pride and gratitude for the culinary legacy that has been passed down to me. And I know that as long as there are fresh beets, arugula, and a craving for something delicious, this salad will continue to be a part of my family's story for years to come.