Rape E Arugula Recipe

Roast whole beets

Preheat oven to 400°F (205°C). Trim beet tops and roots, scrub clean. Tightly wrap each beet separately in aluminum foil (or place in an oven-safe dish with a lid). Roast for 45–60 minutes until a knife slides easily into the center. Timing depends on size; test at 45 minutes.

Peel and slice

Remove beets from oven, unwrap and let cool until comfortable to handle (about 10 minutes). Using paper towels or a small paring knife, rub or peel the skins off — they should slip off easily. Slice each beet into 1/4-inch (6 mm) rounds or wedges. Set aside to cool to room temperature.

Line a small baking sheet or plate with parchment paper. In a small nonstick skillet over medium heat, add butter and allow to melt. Add chopped nuts and sugar, stirring constantly so sugar melts and coats nuts evenly. Continue cooking for 4–6 minutes until sugar is glossy and begins to caramelize and nuts are toasted. Stir in sea salt and cayenne (if using) and remove from heat. Spread nuts on prepared parchment in a single layer to cool. Once cooled, break into bite-size clusters.

In a small bowl or jar, whisk together lemon juice, white wine vinegar, Dijon mustard, and honey until combined. Slowly stream in the 2 tbs extra-virgin olive oil while whisking to emulsify. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper; taste and adjust (add more lemon or honey if needed).

Place 5 cups baby arugula in a large bowl. Drizzle about half the dressing over the greens and toss gently to coat. Arrange the roasted beet slices over the dressed arugula in an even layer.

Crumble the 4 oz goat cheese into small pieces and scatter over salad. Sprinkle the cooled candied nuts over the top.

If using, add the microgreens and a light dusting of lemon zest for brightness. Finish with any remaining dressing on the side for guests who want more.

Serve immediately at room temperature so the beet flavors and creamy goat cheese are at their best.