Beets are very sweet, and have the highest sugar content of any vegetable, but are very low in calories. This recipe is all about presentation and the layers of flavor and texture from the sweet beets, the crunch of the walnuts, and the peppery spice of the arugula. The Sunflower Vinaigrette with my olive oil and Balsamic Reduction are a must.
SLOW ROASTED BEETS AND ARUGULA SALAD WITH SUNFLOWER VINAIGRETTE
Yields 4 Servings
4 medium beets
6 cups arugula, stems removed
½ cup walnut halves
3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon red wine vinegar
2 Tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch of freshly ground black pepper
½ cup crumbled goat cheese
Salt and freshly ground black pepper to taste
Sunflower Vinaigrette (recipe follows)
Balsamic Reduction (recipe follows)
Preheat oven to 350°F. Wash the beets well and trim the roots and stems without piercing the skin. Place the beets on a sheet of aluminum foil, fold into and airtight packet, and place on a cookie sheet. Bake until beets are tender, 45 to 60 minutes.
Cool beets, remove skin, and cut into small cubes (you should have about 2 cups of diced beets). Cover beets and chill until ready to prepare salad.
In a small bowl, whisk together the olive oil. red wine vinegar, sunflower seeds, and ½ teaspoon salt and pinch of pepper.
In a large bowl, toss arugula with the Sunflower Vinaigrette and divide between four salad plates. Divide the beets, walnuts, and crumbled goat cheese evenly over the top of each salad. Drizzle the rim of each plate with balsamic reduction. Serve immediately.
Balsamic Reduction
Yields ½ cup
1½ cups balsamic vinegar
1. Bring vinegar to a boil in a small stainless steel saucepan, lower heat to medium and allow vinegar to reduce down to ½ cup, about 20 minutes. Allow Balsamic Reduction to cool completely and serve with Slow Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 2 weeks.
Sunflower Vinaigrette
Yields about ¼ cup
Sunflower seeds are rich in calcium and minerals. For this vinaigrette use whole unsalted toasted sunflower seeds.
3 Tablespoons extra virgin olive oil
1 Tablespoon plus 1 teaspoon red wine vinegar
2 Tablespoons unsalted, toasted sunflower seeds
½ teaspoon salt
Pinch freshly ground black pepper
Whisk together the olive oil and red wine vinegar, sunflower seeds, and ½ teaspoon salt and pinch of pepper in a mixing bowl. Serve immediately with Slow Roasted Beets and Arugula Salad, or store in a sealed container and refrigerate for up to 3 days.
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