Beet Salad V Gf Recipe

Prepare beets

If using raw beets: scrub and trim tops and roots. Wrap individually in foil with a drizzle of olive oil and roast at 400°F (200°C) for 45–60 minutes until tender when pierced with a knife. Alternatively, boil in salted water for 30–40 minutes. Allow to cool, then peel and slice into 1/4-inch rounds. Measure 1 cup each of golden and red beets.

Toast sunflower seeds in a small dry skillet over medium heat, stirring, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and cool.

Place 5 cups of wild baby arugula in a large salad bowl. Arrange the sliced golden and red beets over the arugula, distributing colors evenly.

Sprinkle 1 cup dried cranberries and the toasted sunflower seeds over the salad. Crumble 3 oz goat cheese evenly on top. Season lightly with 1 tsp sea salt and 1 tsp freshly cracked black pepper (adjust to taste).

In a blender or food processor, combine 3 oz raspberries, 2 tbs red wine vinegar, 1 tbs apple cider vinegar, 1 tbs lemon juice, 1 tbs maple syrup, 1 tsp Dijon mustard, and 1 tbsp minced shallot.

Blend until smooth. With the motor running, slowly stream in 6 tbs extra-virgin olive oil to emulsify the dressing into a smooth vinaigrette.

Taste and season with 1 tsp salt and 1/2 tsp black pepper. If the dressing is too tart, add up to 1 tsp more maple syrup; if too thick, thin with 1–2 tbs water. Strain through a fine-mesh sieve if a smoother texture is desired, pressing with a spoon to extract liquid.

Just before serving, drizzle desired amount of vinaigrette over the salad (about 3–4 tbs for the full salad) and gently toss to coat, or serve dressing on the side.