Beets by Chef Rob



By Rob Thomas

I’m not alone when I say I love beets. From golden, to candy cane, to the common red beet, they all hold a special place in my belly. Beet salad has found its way onto many restaurant menus from fine dining to casual fare. A dish so simple, yet many beet lovers do not try to make this at home. Beets are in season from summer to fall so it’s a great vegetable to utilize. Here is an easy version that will still be impressive to you and your guests.

Roasted Beets:

1lb beets without greens, trimmed

olive oil

Preheat oven to 400°F

Rub beets in olive oil, then wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and let them cool enough to handle. The skin from beets should peel away easily by hand. Cut beets into medium sized cubes.

Honey Dijon Vinaigrette:

2 T honey

2 T dijon mustard

¼ C red wine vinegar

¼ C olive oil

Pinch of salt & ground black pepper

Whisk in a bowl until combined, transfer to a small container for storage.

Salad Mix:

3-4 C arugula

1 large pear, quartered, cored and sliced thin

¼ C
shelled pistachios,
(toasted in a non stick pan for 1.5 min-stir!)

¾ C crumbled goat cheese

Toss beets, arugula and pear with enough dressing to coat. Top with goat cheese and pistachios, drizzle more dressing if you desire.

Chef Rob is a well-travelled, Private Chef for hire, with close to 20 years of experience in the Culinary Arts. His culinary and global experiences connect people, culture, and ultimately the world. His cuisine is considered a mixture of modern and traditional, with many international flavours, blending together to create flavourful, fresh and inspiring dishes. I I I