Beet (v) Recipe

Roast beets

Preheat oven to 200°C (400°F). Trim beet greens leaving about 1 cm of stem (reserve greens for another use). Wrap each beet tightly in foil and place on a rimmed baking sheet. Roast for 45–60 minutes, until a knife slides easily into the center. Alternatively, boil beets in the water (1600 ml) for 35–45 minutes until tender.

When beets are tender, unwrap (or remove from water) and let cool until they can be handled. Wearing gloves or using a towel, rub skins off under running water and pat beets dry.

Slice the cooled beets into 6–8 mm (1/4–1/3 in) thick rounds or wedges, depending on preference. Place slices in a shallow nonreactive dish.

In a small saucepan combine white wine vinegar (120 ml), granulated sugar (40 g), kosher salt (1 tbs), black peppercorns (1 tsp) and bay leaf. Bring to a simmer to dissolve sugar and salt, then remove from heat and let cool 5 minutes. Pour the warm (not hot) marinade over the beet slices so they are mostly covered. Allow to marinate at room temperature for at least 30 minutes, or refrigerate up to 4 hours for more flavor. Discard bay leaf before plating.

Candy pecans

In a medium skillet over medium heat melt unsalted butter (1 tbs). Add pecan halves (3 oz), brown sugar (1 tbs) and sea salt (1/4 tsp). Stir constantly for 3–4 minutes until the sugar melts and coats the pecans and they smell toasted. Transfer nuts to a parchment-lined plate to cool and separate so they don't stick together.

Crumble or break cooled candied pecans into bite-sized pieces. Keep aside until assembly.

In a small bowl or jar whisk together Dijon mustard (1 tsp), minced shallot (1 tbsp), lemon juice (30 ml), honey or maple syrup (1 tsp), salt (1/2 tsp) and freshly ground black pepper (1/4 tsp). While whisking, slowly drizzle in extra-virgin olive oil (80 ml) until the dressing emulsifies and becomes slightly thickened. Taste and adjust salt, acid or sweetness as needed. If dressing is too sharp, add an extra 1/2 tsp honey.

Core and thinly slice the apple into matchsticks or thin wedges. To prevent browning and add brightness, toss apple slices with juice from 1/2 the lemon immediately after slicing.

Place arugula (5 cups) into a large mixing bowl. Add 2–3 tablespoons of the vinaigrette and toss gently to just coat the leaves. Add more dressing sparingly — arugula should be lightly dressed.

Arrange the dressed arugula on a serving platter or individual plates. Neatly fan or scatter marinated beet slices over the greens.

Sprinkle crumbled Gorgonzola (100 g) evenly over the salad, followed by candied pecan pieces and the lemon-tossed apple slices.

Finish with a light drizzle of any remaining vinaigrette and a small grind of black pepper. Serve immediately.