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North Arm Farms Beets Recipe

Name: Junes North Arm Farms Beets Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb mixed small beets (golden and red), trimmed and scrubbed; 1 tbs olive oil; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 3 heads Belgian endive; 1 large ripe but firm Bartlett pear; 2 cups fresh baby arugula or mixed microgreens (optional); 0.75 cups crumbled chèvre or goat cheese (optional); 0.75 cups walnuts, halved; 2 tbs granulated sugar; 1 tsp unsalted butter; 0.25 tsp sea salt; 3 tbs extra-virgin olive oil; 1.5 tbs white wine vinegar; 0.5 tsp Dijon mustard; 1 tbs maple syrup (or honey); 3 tbs finely chopped candied walnuts (from above); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground

Inspired by June

Time1h 10m

Serves4

Pear, endive, candied walnut dressing

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Ingredients

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Beets

1 lb mixed small beets (golden and red), trimmed and scrubbed

1 tbs olive oil

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Salad components

3 heads Belgian endive

1 large ripe but firm Bartlett pear

2 cups fresh baby arugula or mixed microgreens (optional)

3/4 cups crumbled chèvre or goat cheese (optional)

Candied walnuts

3/4 cups walnuts, halved

2 tbs granulated sugar

1 tsp Unsalted butter

1/4 tsp sea salt

Candied walnut dressing

3 tbs extra-virgin olive oil

1 1/2 tbs white wine vinegar

1/2 tsp Dijon mustard

1 tbs maple syrup (or honey)

3 tbs finely chopped candied walnuts (from above)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Method

Beets

Roast beets

Preheat oven to 400°F (200°C). Toss whole trimmed beets with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Wrap each beet loosely in foil (or place all in a foil pouch) and roast on a rimmed baking sheet until tender when pierced with a skewer, about 40–55 minutes depending on size. Remove from oven, unwrap, and let cool until you can handle them.

When cool, rub off skins with a paper towel or under cold running water. Slice beets into 1/4-inch rounds or wedges. Set aside on a plate and keep warm or at room temperature.

Candied walnuts

Make candied walnuts

Line a small baking sheet with parchment. In a small nonstick skillet over medium heat, add 2 tablespoons sugar and 1 teaspoon butter. When sugar begins to melt at the edges, add walnuts and toss frequently so sugar coats and caramelizes lightly, about 3–4 minutes. Sprinkle with 1/4 teaspoon sea salt, transfer to prepared sheet, and separate with a fork while cooling. When cooled, chop roughly: reserve 3 tablespoons finely chopped for the dressing and keep the rest whole or halved for garnish.

Candied walnut dressing

Whisk dressing

In a small bowl or jar, combine 1 1/2 tablespoons white wine vinegar, 1/2 teaspoon Dijon mustard, 1 tablespoon maple syrup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk to dissolve. Slowly stream in 3 tablespoons extra-virgin olive oil while whisking until emulsified. Stir in 3 tablespoons finely chopped candied walnuts. Taste and adjust seasoning with salt or a touch more maple if you want sweeter.

Salad assembly

Prepare endive and pear

Trim the stem ends of 3 Belgian endive heads, separate the leaves, and arrange them on a serving platter or divide onto plates. Core and thinly slice 1 large Bartlett pear (leave the skin on for color). Fan pear slices over endive leaves. If using, scatter 2 cups baby arugula or microgreens among the leaves and crumble 3/4 cup chèvre sparingly over the salad.

Dress and finish

Drizzle about half of the candied walnut dressing over the arranged endive, pear, and greens (reserve any extra in the fridge for another use). Arrange roasted beet slices over the salad. Sprinkle the remaining candied walnut pieces over the top for crunch. Finish with a small pinch of flaky sea salt and an extra grind of black pepper. Serve immediately.