Beet Salad Recipe
red & yellow beets, arugula, blue cheese crumbles, pumpkin seed, basil, pickled onion
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Ingredients
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Got Greens
Method
Got Greens
- 1
Roast beets
Preheat the oven to 400°F (200°C). Rinse the red and yellow beets; pat dry. Wrap each beet in foil with a small drizzle of oil and a pinch of salt. Place on a baking sheet and roast until tender when pierced with a fork, about 45–60 minutes. Let cool, then slip off skins and slice into wedges.
- 2
Prepare pickled onions
Thinly slice red onions. In a small bowl, combine 1/2 cup vinegar (apple cider or white), 1 teaspoon sugar, and a pinch of salt. Submerge the onion slices and let sit for at least 15 minutes (up to 2 hours for stronger pickle). Drain just before using.
- 3
Make dressing
Whisk together 2 tablespoons lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Slowly whisk in 3 tablespoons olive oil until emulsified.
- 4
Prepare greens and base
In a large serving bowl, place the arugula. Lightly dress with a portion of the prepared dressing and toss to coat.
- 5
Assemble the salad
Add roasted beet wedges to the dressed arugula. Scatter pickled onions, torn basil leaves, and pumpkin seeds over the top. Crumble blue cheese evenly across the salad.
- 6
Finish and serve
Taste and adjust seasoning with a pinch of salt and pepper. If desired, drizzle a little more dressing. Serve immediately, or let sit for 5–10 minutes for flavors to meld.