Insalata Di Barbabietole Recipe

Roast beets (recommended)

Preheat oven to 400°F (200°C). Trim beet greens, leaving about 1 inch of stem. Scrub beets well. Rub each beet with 1 tablespoon olive oil and sprinkle lightly with salt. Wrap beets individually or together in foil and place on a baking sheet. Roast for 45–60 minutes, depending on size, until a knife inserts easily. Remove from oven, unwrap, let cool until handleable, then slip off skins using a paper towel. Slice into wedges or 1/4-inch rounds and set aside to cool to room temperature.

Quick-cook alternative

If short on time, place whole trimmed beets in a pot, cover with water, bring to a boil, then simmer 30–40 minutes until tender. Drain, cool slightly, peel and slice as above.

Balsamic glaze

In a small saucepan combine 1 cup balsamic vinegar and 2 tablespoons sugar (or honey). Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Reduce heat to low and simmer uncovered until mixture thickens to a syrupy consistency and coat the back of a spoon, about 10–15 minutes. Watch carefully to avoid burning. Remove from heat and cool — it will continue to thicken as it cools. Transfer to a small jar; you will use for drizzling.

Vinaigrette

In a bowl or jar whisk together 1 tablespoon balsamic vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1 minced garlic clove, 1 teaspoon salt and 1 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning. Keep vinaigrette at room temperature until assembly.

Toasted: Heat a small dry skillet over medium heat. Add 3 oz pecans and toast, stirring frequently, until fragrant and slightly darker, 3–5 minutes. Remove from pan to cool. Candied (optional): In the same skillet, add 1 tablespoon sugar and 1 tablespoon water, melt briefly, then add pecans and stir until sugar crystallizes and coats nuts. Spread on parchment to cool and chop roughly.

In a large bowl gently toss 4 cups arugula with enough vinaigrette to lightly coat the leaves (start with 1–2 tablespoons and add more to taste).

Arrange dressed arugula on a serving platter or divide among 4 plates. Evenly distribute sliced roasted beets over the greens.

Scatter thinly sliced red onion (if using) and crumbled goat cheese over the beets and greens.

Sprinkle the toasted or candied pecans over the salad and season lightly with the remaining 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper, distributing to taste.

Drizzle balsamic glaze sparingly over the plated salads — aim for decorative lines or small spoonfuls so glaze complements rather than drenches. Garnish with chopped parsley if desired.

Serve immediately so arugula stays crisp. Leftover vinaigrette and glaze can be refrigerated for up to 5 days; rewarm glaze slightly if it becomes too thick.