Thursday, April 22, 2021

Beet, Goat Cheese and Arugula Salad

The ties that bind.  In a time when there are so many forces trying to tear us apart, highlighting our differences, pitting us against one another – isn’t it time to focus on what we have in common, what we like and appreciate about one another, and what binds us together?   

When I partnered with the Saint Michael’s Farmers Market, Tricia asked if I had a beet recipe, because they are in season.  I have never cooked a beet; I have eaten them and will admit that I wasn't the biggest fan.  They are so “red” and seem to turn everything red.  With a little encouragement, our family tested a few baking methods and recipes and this combination bound us together to declare it a winner.  This Saturday’s recipe at the Farmers Market: strawberry drop biscuits.


  • ¼ cup balsamic vinegar
  • 3 tablespoons shallots, thinly sliced
  • 1 tablespoon honey
  • 1/3 cup olive oil
  • Salt and ground black pepper
  • 4-6 beets, tops removed and scrubbed
  • 6 cups arugula
  • 1/3 cup roasted, salted Marcona almonds
  • ¼ cup dried cranberries
  • ½ avocado, peeled, pitted and cubed
  • 3-4 oz goat cheese, crumbled

Preheat the oven to 400.  Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50-60 minutes, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife and cut into bite size slivers.  To prevent staining, consider covering your cutting board with parchment paper and wear gloves.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper.

Toss the arugula, almonds, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Transfer the salad onto plates then arrange the beets, sprinkle with the avocado and goat cheese, and serve.

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