Can't be Beet Salad
Colorful, earthy, and way more exciting than it sounds
I love beets! They're delicious, but - and this isn't one of my favorite parts - when you're cutting them up, they do stain your hands, so be aware! That said, they're really delicious, quite healthy, and they have a really nice, juicy flavor. I love putting them in salads with different types of cheeses and more.
For the dressing - one caveat: we love to make magical, complicated, unique dressings and they're never quite the same. Don't be scared by the long list. It's all about getting creative and having fun - taste it before you pour to see if you like it!
When plating with the dressing drizzled just right, play with the radish and beets as the color pops. Use your hand to artfully arrange those at the top, or in a slight shape, so the color stands out from the greens!
How to Make It
- 1
Peel the beets - doing it in the sink can keep the colors from staining everywhere.
- 2
Keep the beet greens and rinse those for use in the salad. The red beet greens look especially beautiful.
- 3
Dice the beets into small bite-size pieces.
- 4
Heat a skillet with a tablespoon or two of olive oil. Toss the beets in and saute for 10-15 minutes until the tenderness you like. If they're tough, you can briefly boil them whole first before sauteing.
- 5
Rip up some kale into smaller pieces and place in a salad bowl. Add a little olive oil and a splash of the champagne vinegar, then massage it together to break down the kale a bit and remove some bitterness.
- 6
Add the arugula and the beet greens.
- 7
Add both cheeses, chopped or crumbled.
- 8
Chop the radishes into thin circular slices and add for a tangy bite.
- 9
Now add your beautiful sauteed beets!
- 10
For the dressing: whisk together olive oil, champagne vinegar, soy sauce, fish sauce (if using), hot sauce, dijon, agave, honey, pomegranate syrup, and lemon juice. Taste before you pour - adjust until it's just right.
- 11
Drizzle dressing over the salad and toss gently.
Ingredients
- Beets - 6-9 small or 4-5 large (we like a mix of golden and red for beautiful presentation and a mix of flavors)
- 2 cups kale
- 2 cups arugula
- 1 bunch radishes
- Chevre goat cheese
- Feta cheese
- Olive oil
- - For the dressing -
- Champagne vinegar
- Olive oil
- Dash of soy sauce
- Very small dash of fish sauce (optional)
- Couple drops of hot sauce
- Dijon mustard
- Agave and honey
- Pomegranate syrup
- Dash of lemon juice
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