I am hopelessly addicted to roasted beets. Added to a summer salad or served over a bed of homemade hummus and a dollop of Greek yogurt, these jewel-toned wonders are as healthy as they are beautiful and delicious. Roasting the beets intensifies their natural sweetness, and become the perfect foil with spicy peppery arugula. Taking advantage of our crop of homegrown arugula this summer as well as fresh ontario wild blueberries, this colourful summer salad is delicious on it's own or as part of an al fresco lunch.
Roasted Yellow and Red Beet Arugula Salad with Walnuts & Blueberries
Serves 8-10
3 red beets
3 yellow beets
6 cups of arugula
1/2 cups shelled walnuts
1/2 cup wild blueberries
2 tbsp chopped chives
Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
1 large garlic clove, minced
Fresh cracked black pepper, to taste
Maldon salt, for garnish
Preheat the oven to 475°F. Wrap each of the beets in aluminum foil and bake for at least an hour, or until a knife passes easily through the centre. Allow them to cool, then using plastic gloves, peel the skins off. Cut the beets into small wedges and place the red and yellow beets in 2 separate bowls.
To make the vinaigrette, add the olive oil, vinegar, Dijon and minced garlic together in a small bowl and whisk until well combined. Season with fresh cracked black pepper to taste. To serve, toss the arugula with some vinaigrette then place on a large decorative platter then arrange the beets overtop and garnish with walnuts, blueberries and chopped chives. Drizzle with a little more vinaigrette before serving and a sprinkle of Maldon sea salt for extra zing.
No comments:
Post a Comment