Insalata Bietole Recipe
organic red & gold beets | wild arugula | toasted walnuts | goat cheese | red wine vinaigrette
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Ingredients
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Salad Base
Toppings
Dressing
Method
Prepare Beets
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wash the organic red and gold beets thoroughly, then wrap each beet in aluminum foil. Place them on a baking tray and roast in the preheated oven for about 45-60 minutes, or until they are tender when pierced with a fork. Remove from the oven and let them cool.
- 2
Peel and Slice
Once the beets have cooled, unwrap them from the foil. Wearing gloves to avoid staining your hands, peel the skin off. Slice the beets into thin rounds or wedges and set aside.
Prepare Salad
- 3
Combine Greens
In a large salad bowl, add the wild arugula. This will serve as the base for your salad.
- 4
Add Beets
Arrange the sliced roasted red and gold beets on top of the arugula, mixing gently to combine without bruising the greens.
Prepare Toppings
- 5
Toast Walnuts
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently, until they are fragrant and lightly browned. Remove from heat and let cool.
- 6
Crumble Goat Cheese
Crumble the goat cheese into bite-sized pieces and sprinkle it over the salad.
Make Dressing
- 7
Mix Ingredients
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble Salad
- 8
Dress the Salad
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- 9
Add Walnuts
Sprinkle the toasted walnuts on top of the salad and serve immediately.
