Though many of you are still fighting the heat, here in CT we’ve started cooling off. In order to “beet” the end of summer blues (see what I did there… moving on…), I am making an effort to eat colorful foods. And honestly, minus the current rainy conditions, we have had spectacular weather here! It has been mid 70s and crystal clear sunny skies, if that is fall in CT, I am all about it!
As we get into fall, root vegetables will become more and more of a weekly staple. I am not yet mentally prepared for this, but this pretty salad is a great introduction to fall veggies. I used red and golden beets, and they do actually each have their own flavor. Golden beets are sweeter while red beets have that rich earthiness you come to expect.
What you need for this salad:
- 2-3 of each golden beets and red beets
- ½ cup balsamic vinegar
- ½ cup good olive oil
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- goat cheese (you can add as much or as little as you like)
When working with raw beets, you want to make sure to give them a good wash before boiling them. Then, depending on the size of your beets, boil them whole for 45min to an hour. Like with potatoes, you will use a fork to see if they are soft, at which point they are done.
Meanwhile, mix your vinegar, olive oil, mustard, and salt and pepper in a large bowl.
When your beets are done, run them under some cold water to cool them off before you peel them. The skin should essentially fall off, it will be very easy to peel them when they are done.
Cut your beets into quarters, and while still warm toss them in the dressing and let them sit for 10-15minutes to absorb the flavor.
Place a bed of arugula on a plate and break apart your goats cheese.
Pour the beet mixture of the salad and enjoy this very tasty and light introduction into fall foods!