Growing up I decided I did not like beets. I am not sure why, but I was convinced I did not like them. A few weeks ago I was in Providence, Rhode Island and it seemed that on every local restaurant menu was some form of a beet salad. I don’t remember ever seeing beet salad on a menu ever – so I figured it must be a local specialty.
I took this as a sign – a sign that I needed to give this beautifully rich colored superfood a second chance. At dinner the last night we were in town I decided to give the beet a try – and I am so glad I did.
The red and orange beets were cooked and served on a bed of arugula with mandarin oranges and goat cheese. It was surprisingly tasty! I enjoyed the salad so much that I came home and picked up the ingredients to make my own version of the salad.
BEET, ARUGULA and GOAT CHEESE SALAD
- Organic baby arugula
- Cooked or pickled beets – you can use the red or orange variety
- Mandarin oranges
- Goat cheese
- Dressing of your choice – I like Serrano Honey Balsamic Vinaigrette and Olive Oil
There is no magical formula for constructing this salad. You can serve it on a long platter for a very elegant presentation or put a few together in plastic containers for quick ready to go salads for lunch all week.
Have you tried beets? What are your favorite ways to enjoy them?