Wednesday, August 31, 2011

Beet, Strawberry and Arugula Salad

Well, it has been a bit since I posted last. We have been very busy in negotiations on the space we are hoping to open our business in and are in a bit of a holding pattern. Hopefully we will know something very soon and be able to start build-out soon! Are you curious yet?! I will let you know the details as soon as I can!! Hang tight and send us some positive thoughts on this process moving forward! It is quite a process... but all in good time, right?!

This recipe is really yummy and such a summer seasonal delight. I love using golden and dark red beets, it makes such a lovely coloring for the dish and the flavoring of the two are quite different. There is something about roasting and peeling beets that I thoroughly enjoy, I hope you do to! I do recommend using gloves to peel or you may end up with some pretty purple hands for awhile!

2 medium golden beets
2 medium deep red beets
12 strawberries quartered and stems removed
2 sprigs fresh mint
1 package of arugula
fresh, local goat cheese
freshly ground pepper and sea salt
1/2 cup grape seed oil
1/4 cup white balsamic vinegar
1/4 of a squeezed lemon

preheat oven to 375 degrees
wash and clip your greens off the beets
wrap the cleaned beets in foil and roast for about 45 minutes to an hour or until tender
while the beets are roasting, make your dressing
in a food processor, add the oil, vinegar, lemon, 1 sprig of the mint leaves and salt & pepper to season
process the dressing until it is the desired consistency, it shouldn't be too thick or too thin
arrange the arugula in your bowls
quarter the strawberries and toss them in some of the dressing
when the beats are tender, take out, let cool and peel the skins off
cut the beets to match the size of the quartered strawberries and add to the strawberry dressing mixture
toss the strawberries & beets and add the mixture to the arugula
top with crumbled goat cheese and garnish with fresh mint
add more dressing as desired

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