Beet Salad (gf,vg) Recipe

Prepare and roast beets

Preheat oven to 325°F (160°C). Trim beet tops, leaving about 1/2 inch stem; scrub to remove dirt but leave skin on. Place beets in an oven-safe saucepan or deep baking dish large enough to hold them snugly.

Add smashed garlic, thyme sprigs, bay leaf and 1/2 tsp salt to the pan. Pour olive oil over the beets until they are about three-quarters submerged. Cover tightly with a lid or foil.

Roast in the oven for 60–90 minutes, until beets are very tender when pierced with a knife. Check at 60 minutes — total time depends on beet size.

Remove from oven and let cool in the oil until room temperature. When cool, use paper towel to gently rub skins off (they should slip off easily). Discard garlic, thyme stems, and bay leaf. Dice beets into 1/2-inch cubes and reserve 2 tablespoons of the confit oil to toss with the salad if desired.

Place chopped pear, balsamic vinegar, Dijon, honey or maple syrup, lemon juice, salt and pepper in a blender or food processor. Puree until smooth.

With the motor running, slowly drizzle in the 3 tablespoons extra-virgin olive oil until emulsified. If the dressing is too thick, add up to 1 tablespoon cold water to reach desired consistency. Taste and adjust seasoning.

Transfer to a jar and refrigerate if not using immediately. Shake before using.

Thinly slice the red onion into half-moons. For a milder onion flavor, soak slices in cold water for 5–10 minutes, then drain and pat dry.

In a large mixing bowl, place 6 cups arugula. Add diced confit beets (about 3 medium roasted beets, diced) and the drained/sliced red onion.

Add 2 tablespoons of the reserved confit oil and 2–3 tablespoons of pear balsamic vinaigrette to the bowl. Toss gently to coat. Add more dressing sparingly — you want the arugula lightly dressed, not saturated.

Season with 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt, then toss again briefly and taste; adjust salt if needed.

Transfer salad to a serving platter or divide among plates. Sprinkle crumbled feta (1/2 cup) evenly over the top, then scatter toasted chopped pecans.

Finish with a light drizzle of any remaining vinaigrette or a small spoonful of reserved confit oil if desired. Serve immediately.