Category: salads

I originally created the arugula dressing used in this salad as a twist on a classic green goddess. The bold, peppery flavor of the arugula elevates the dressing to new heights, making it the perfect partner for roasted root vegetables, especially beets. After testing this roasted beet salad on Robert and a few friends, I submitted it to the independent testing group for my second cookbook, “Fresh Tastes,” and it came through with flying colors!

Why This Recipe Works

• Eye-catching. A mix of colors — deep purple beets, red onion, and creamy white cheese artfully arranged atop bright greens —creates a stunning dish.
• Balanced flavors. The earthy sweetness of the roasted beets complements the tangy, peppery flavor of the arugula dressing, while the creamy goat cheese adds a rich, indulgent touch without overpowering the other ingredients.
• Mix of textures. A blend of creamy and crunchy, this salad is dynamic and satisfying.
• Easy to prepare. This roasted beet salad is simple to make with readily available ingredients.
• Make ahead. As with many of my recipes, you can prep the key components – the roasted beets and arugula dressing – several days in advance, making this dish perfect for entertaining.

Here’s what you’ll need to create this elegant salad:

• Arugula Salad Dressing – arugula, green onion, garlic, mayonnaise, sour cream, lemon juice, anchovy paste, fresh tarragon
• Large beets (red) 
• Boston, Bibb or Butter lettuce 
• Crumbled goat cheese 
• Red onion
• Kosher or sea salt
• Fresh ground black pepper

Here’s how to easily make this delicious roasted beet salad:

1. Make the Arugula Salad Dressing.
   Note that the dressing tastes best if made 24 hours before serving, to allow the flavors to blend.
2. Preheat the oven to 375 degrees. 
3. Prep beets.
   Wash the beets and trim off the ends. In a large piece of aluminum foil, place 2 beets side by side and fold foil edges together tightly to make a packet; repeat with remaining beets and foil. 
4. Roast beets.
   Place the foil packets in the preheated oven directly in the oven the middle rack with the seam side up (this keeps any beet juice from dripping into your oven). Bake for 45 minutes to 1 hour, or until soft in the center. To test, remove one beet from the oven, and carefully open the foil just enough to pierce the beet with a fork.
5. Cool beets; peel, and cut.
   Remove beets from the oven and set aside cool. When the beets are cool enough to handle, peel and cut each beet into 8 wedges of even thickness. 
6. Plate salad.
   Divide lettuce among 6 salad plates. Place beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Drizzle with some of the dressing, passing the rest on the side. 

While I love this salad as is, you can vary it to match your lifestyle, tastes, or dietary issues. Here are a few suggestions:

• Substitute feta cheese or blue cheese crumbles for the goat cheese. I would recommend using less, as these two cheeses have stronger flavor than feta.
• Add toasted chopped nuts (walnuts, pistachios, pecans, or pine nuts) to add even more crunch.
• Experiment with other dressings, like a balsamic or lemon-dill vinaigrette.
• Place fresh herbs (like fresh dill or thyme sprigs) inside the foil packet when roasting the beets.

Faster version: If you don’t want to roast the beets, many major grocery stores sell already roasted beets. I have found them in the produce section of my store.

This salad is versatile and can be enjoyed as a side dish, a light lunch, or a main course.

As a main dish, pair it with one of these soups:

• Creamy Ginger Carrot Soup
• Tomato Basil Bisque
• Butternut Squash Soup
• Fresh Green Pea Soup
• Carrot Vichyssoise Soup
• Cold Potato Leek Soup

And, when serving as a side salad or first course, here are a few suggested main dishes:

• Grilled Ribeye Steak
• Roast Beef Tenderloin
• Pork Chops with Mushrooms Sautéed with Bourbon
• Grilled Chicken with Caramelized Red Onions