Beet Recipe

Prepare beets

If beets are raw, preheat oven to 200°C/400°F. Trim beet greens, scrub, wrap individually in foil and roast 45–60 minutes until tender when pierced. Let cool, then peel and slice into 1/4-inch (6 mm) rounds or wedges. If using pre-cooked beets, peel and slice to the same thickness.

Make marinade

In a shallow bowl or jar combine red wine vinegar, 30 ml olive oil, 1 tablespoon sugar, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Whisk or shake until sugar and salt dissolve. Add fresh thyme if using.

Marinate

Place sliced beets in the marinade, turning to coat. Cover and refrigerate at least 1 hour (preferably 2–4 hours) to allow flavors to penetrate. Bring to near room temperature before assembling salad (about 15–20 minutes out of fridge). Reserve marinade for later use to dress salad if desired.

Line a small baking sheet with parchment paper. In a medium nonstick skillet over medium heat, melt 1 teaspoon butter, add 2 tablespoons sugar and 1 cup pecan halves. Stir constantly for 3–5 minutes until sugar melts and coats nuts evenly and becomes glossy. Sprinkle 1/4 teaspoon salt, continue stirring for 30 seconds, then transfer nuts to prepared sheet to cool and separate. Once cool, break into bite-size pieces. Allow to cool completely before using.

In a small bowl or jar combine 30 ml fresh lemon juice, 1 teaspoon Dijon mustard, and 1 teaspoon honey. Whisk or shake to emulsify while slowly adding 60 ml olive oil until dressing is smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust acidity or sweetness as needed.

Core the apple and thinly slice into matchsticks or thin half-moons; to prevent browning toss immediately with a teaspoon of lemon juice from the vinaigrette or a few drops of additional lemon.

Place 6 cups baby arugula in a large bowl. Add marinated beet slices (drained, reserving a tablespoon of marinade to drizzle if desired), sliced apple, and half of the crumbled Gorgonzola. Toss gently with about two-thirds of the lemon Dijon vinaigrette to coat — add more dressing to taste but avoid overdressing.

Divide salad among 4 plates. Sprinkle remaining Gorgonzola and 3 oz candied pecans over the top. Drizzle a small amount of reserved beet marinade or an extra teaspoon of vinaigrette around the plate for presentation if desired. Finish with a light grind of black pepper.