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.
1lb beets without greens, trimmed
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.
3-4 C arugula
1 large pear, quartered, cored and sliced thin
(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.
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