Golden Beet Salad
The Golden Beet Salad is a vibrant and refreshing dish perfect for spring. Featuring sweet roasted beets, peppery arugula, and tangy dressing, it’s both easy to prepare and impressive. Make it tonight and enjoy a colorful addition to your table!
Equipment
- Whisk
- Oven
- Grater
- Chef's Knife
- Wooden Spoon
- Baking Sheet
Ingredients
- 3 large or 4 medium Golden beets Greens removed and beets scrubbed clean.
- 1/3 cup Extra virgin olive oil Divided.
- 5 cups Baby arugula
- 1 cup Sugar snap peas Trimmed and sliced on a bias.
- 1/4 cup Pistachios Roughly chopped.
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons Lemon juice
- 1 ½ tablespoons Rice vinegar
- 1 clove Garlic
- 2 ounces Goat cheese Crumbled.
- 1/2 teaspoon Kosher salt
- to taste Freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place a large piece of foil on a rimmed baking sheet.
- Place the golden beets on one half of the foil. Drizzle with 1 tablespoon of olive oil and season with salt.
- Pull the empty side of foil up and over the beets and crimp the edges of the foil together to seal.
- Transfer the baking sheet to the oven to roast for 1 hour to 1 ½ hours, until the beets are fork tender.
- Once tender, remove from the foil and let cool until you can easily handle them.
- While the beets are roasting, make your dressing. Add the remaining olive oil, lemon juice, rice vinegar, Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper to a salad bowl.
- Use a microplane to finely grate the garlic into the bowl. Whisk until emulsified and evenly combined. Set aside.
- Once the beets are cool, use clean hands to gently remove the skin.
- Discard the skins and cut the beets into bite-size wedges. Add the wedges to the bowl with the dressing and stir to combine.
- To assemble the salad, add the arugula and snap peas to the bowl and toss to combine. Top with goat cheese and pistachios. Serve immediately.
Notes
- Storage: To store leftovers, place the salad in an airtight container and refrigerate. Consume within two days for the best taste.
- Freezing: It’s not recommended to freeze this salad, as the texture of the vegetables will change after thawing.
- Pairing: This salad pairs beautifully with grilled meats or fish, making it an excellent choice for barbecues and gatherings.
- Serving Temperature: Serve the salad chilled or at room temperature for the best flavor experience.
- Ingredient Quality: Use the freshest ingredients possible for the best taste. Fresh arugula and ripe beets make a huge difference.