BALSAMIC ROASTED BEET SALAD
Provided by Ina Garten
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees.
- Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
GREEN SALAD WITH ROASTED BEETS AND PICKLED RHUBARB
Simple yet gorgeous, this spring salad of roasted beets and tender lettuces really pops thanks to the addition of Pickled Rhubarb.
Provided by Sarah Carey
Categories Food & Cooking Salad Recipes
Time 1h25m
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Scrub beets, then place on a piece of parchment-lined foil. Drizzle with 1 tablespoon oil; season with salt and pepper. Wrap in foil and roast until fork-tender, about 1 hour. Let stand until cool enough to handle. Rub off skins and discard. Halve beets and cut into 1/2-inch wedges (you should have 1 1/2 cups).
- Whisk pickling liquid into mustard, then gradually whisk in remaining 4 tablespoons oil and dill; season to taste. Toss lettuce, beets, and pickled rhubarb with 2 to 3 tablespoons dressing; season to taste. Serve, sprinkled with more herbs and drizzled with more dressing.
PICKLED RHUBARB
Easy-to-make and easy to use, use this super-versatile condiment on cheese plates or mix it with savory ingredients like chopped parsley, olive oil, and red-pepper flakes to make a relish for grilled steak or pork chops. It's also wonderful sliced and added to this green salad with roasted beets,
Provided by Sarah Carey
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time P1D
Yield Makes 1 Quart
Number Of Ingredients 7
Steps:
- Remove rhubarb peel in alternating 1/2-inch strips (creating stripes). Cut rhubarb into 4-by-3/4-inch pieces (if thick, halve or quarter lengthwise, then cut into 4-inch pieces).
- In a saucepan, bring vinegar, sugar, 1/3 cup water, salt, peppercorns, and star anise to a boil. Fill a heatproof quart jar with rhubarb and garlic. Pour boiling liquid in to cover. Let cool completely, then cover and refrigerate at least 24 hours and up to 1 month.
QUICK-PICKLED RHUBARB SALAD
Steps:
- Pack rhubarb into jar. Bring vinegar, sugar, 1 1/2 tsp. kosher salt, and 3/4 cup water to a boil in a small saucepan, stirring to dissolve sugar and salt. Pour into jar. Cover and chill until cold, at least 1 hour.
- Toss fennel, celery, 1 cup drained pickled rhubarb, and 2 Tbsp. pickling liquid in a large bowl to combine; season with salt.
- Arrange salad on a platter; drizzle with oil and grind some pepper over. Top with celery leaves and remaining drained pickled rhubarb.
- Do Ahead
- Rhubarb can be pickled 1 week ahead. Keep chilled.
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