Beets
This showstopper salad is delicious and easy to make. The beets are precooked days ahead. Sitting on a vibrant blend of arugula brightened with herbs. Serve family style on a large platter or simply serve as a light starter for your next gathering.
Flavouring Components: Fall Salad Flavouring Kit
1 Apple Vinaigrette
2 Pickled Pink Onions
3 Spiced Pumpkin Seed Crunch
Salad Components
2 lb medium beets
10oz arugula
4 oz goat cheese
2 mint sprigs
1 thyme sprig
salt and pepper
Preparing the beets
Wash and trim the beets, leave 1-2” of the stem. Place beets into a large pot and fill with cold water to cover the beets. Bring to a boil and reduce to a simmer. Continue to simmer 20-30 minutes. Pierce with a knife to check for doneness. When tender drain the beets and cool in a colander for 10 minutes for easy handling. Hold a towel in hands, place beet into palm and rub the beet to remove outer layer. Cut into quarters drizzle with 2 TBSP of the liquid form the Pickled Pink Onion (flavouring component 2), season, add 1 TBSP olive oil, cover and refrigerate the marinated beets for up to 3 days.
Assembling the salad
Into a large mixing bowl, place 2 TBSP of Apple Vinaigrette (flavouring component 1) Gently toss in the arugula, picked mint leaves and thyme sprigs, taste, & adjust seasoning Select a large platter. Place arugula, mint and thyme in the centre. Top with marinated beets Toss in the Pickled Pink Onions (flavouring component 2), Crumble goat cheese over the salad. Sprinkle with the Spiced Pumpkin Seed Crunch (flavouring component 3)
