This salad was a staple on the menu at my restaurant, Black Eyed Suzie’s Organic Cafe. Sometimes you put something on the menu and it becomes impossible to ever take it off. That was the case with this salad. It had it’s own fan club.
- 1 Bunch of Beets – I used Chiogga Beets
- 1 Tbsp Olive Oil
- 1 Tbsp White Wine Vinegar
- 1 Shallot or 1/4 Small Red Onion – finely sliced
- 2 Tbsp Fresh Dill – chopped
- 1 Bunch Arugula – washed, dried and torn
- 4 oz Goat Cheese - crumbled
Preheat the oven to 375°
Trim the greens off of the beets and save them for another use. Scrub the beets. I like to use an all natural vegetable brush for this job. Coat them with a little bit of olive oil and place them on a baking sheet. Roast them in the oven for 30-45 minutes until they are soft enough for a knife to easily pierce them. The length of time will vary depending on the size of the beets.
Remove the beets from the oven and let them cool a bit. When they are cool enough to handle, remove the skins. They should slip off easily. Slice the beets or cut them into chunks and sprinkle the vinegar over the top and give them a gentle toss. Put them in the fridge to chill.
When you are read to assemble the salad. Remove the beets from the fridge and toss them with the shallot and fresh dill. Place the beet mixture on a bed of arugula and top with crumbled goat cheese.