Beet Cobb Recipe

Prepare greens

Wash and thoroughly dry the arugula and chopped romaine. Toss together in a large mixing bowl and chill while other components are prepared.

Slice apple and radish

Core and thinly slice the Granny Smith apple (leave skin on for texture). Toss the apple slices in a small bowl with a light squeeze of lemon juice (about 1 tsp) to prevent browning and set aside. Thinly slice radishes and set aside.

Place the thinly sliced red onion in a heatproof jar or bowl. Bring the pickling vinegar, water, sugar and 1 tsp salt to a simmer in a small saucepan just until sugar dissolves. Pour the hot brine over the onions, press to submerge, and let sit at room temperature 20–30 minutes (or refrigerate for at least 1 hour). Drain before assembling; reserve a spoonful of the pickling liquid if you like to drizzle.

Preheat oven to 400°F (200°C). Trim beet greens, wash beets well, and rub with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Wrap individually in foil or place in a covered baking dish and roast 45–60 minutes depending on size, until a paring knife slides in easily. Let cool enough to handle, then peel (skins slip off with a paper towel) and cut into wedges. Keep warm or bring to room temperature.

Cut bacon into 1/2-inch lardons. In a medium skillet over medium heat, cook lardons, stirring occasionally, until crisp and browned, 8–10 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Reserve 1 tablespoon of rendered bacon fat for warming beets or dressing if desired; discard excess or reserve for another use.

In a small bowl or jar combine 3 tbsp sherry vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1 tbsp minced shallot, 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly streaming in 6 tbsp extra-virgin olive oil until emulsified. Taste and adjust seasoning. If you reserved a tablespoon of bacon fat, you may whisk that into the vinaigrette for extra savory depth (optional).

Have 1/2 cup blue cheese dressing ready (store-bought or homemade). Crumble 4 oz goat cheese into small pieces. Both will be used when plating so they remain distinct elements of the Cobb-style presentation.

On a large platter or on 4 individual plates, arrange the romaine and arugula as a base. Create Cobb-style rows or segments for visual appeal: place roasted beet wedges in one row, apple slices in another, pickled red onions in one row, radish slices in another row, and bacon lardons in a separate row. Scatter crumbled goat cheese across the salad.

Drizzle the sherry vinaigrette evenly over the salad to taste (about 2–3 tablespoons per serving) and finish with small dollops or a light drizzle of blue cheese dressing where desired (about 1–2 tablespoons per serving), so guests can experience both dressings. Sprinkle a little extra black pepper and adjust salt to taste.

Serve immediately so bacon stays crisp and apples remain fresh. If desired, pass additional blue cheese dressing and vinaigrette on the side.