Beet Salad Recipe
local beets | arugula | candied pecan | goat cheese | lemon-tahini vinaigrette
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Ingredients
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Salad Base
Toppings
Vinaigrette
Method
Prepare Beets
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, then wrap each beet in aluminum foil. Place the wrapped beets on a baking sheet and roast them for about 45-60 minutes or until they are tender when pierced with a fork. Remove from the oven, unwrap, and let cool slightly.
- 2
Peel and Slice
Once the beets are cool enough to handle, peel off the skins (they should come off easily). Slice the beets into wedges or rounds and set aside.
Prepare Vinaigrette
- 3
Mix Ingredients
In a small bowl, combine tahini, lemon juice, olive oil, honey, minced garlic, salt, and pepper. Whisk until smooth. If the dressing is too thick, add a little water to reach your desired consistency.
Assemble Salad
- 4
Combine Ingredients
In a large bowl, add the arugula, roasted beet slices, and candied pecans. Crumble the goat cheese on top.
- 5
Serve
- 6
Final Touch
Serve the salad immediately while the arugula is fresh and crisp. Enjoy your delicious beet salad!
