Arugula and Herb Roasted Beets with Goat Cheese, Sweet and Salty Walnuts and Apple Cider Vinaigrette
Mis En Place:
1 package baby arugula, washed and chilled
3 medium beets, tennis ball size or smaller, 1 per person, washed
1-2 tbsp extra virgin olive oil
4 sprigs thyme
2 sprigs rosemary
2 sprigs fresh oregano
1 small bunch chives
2 tsp house seasoning (salt, pepper, chili flake, MSG, sugar)
1 1/2 cups walnuts, toasted
1/2 cup sugar
1/4 cup water
1 tsp salt
1 tsp vanilla flavoring
1/2 cup apple cider vinegar
3/4 cup extra virgin olive oil
1 tbsp honey
2 tsp mustard
1 tsp house seasoning
1 tsp salt
1 tsp black pepper
Procedure:
Preheat the oven to 350F / 177C
Wash the beets and clean off rough edges and roots. Pour a little olive oil in your hand and massage the beets so that they are coated with the oil.
Place two squares of aluminum foil at 45 degrees to each other, like a star, and make a bed in the center from the herbs. Use whatever herbs you like. Situate the beets on top of the herbs and season the beets with the house seasoning.
Close the aluminum foil snugly around the beets and roast for 1 hr at 350F / 177C.
Let cool mostly in the oven then remove the foil once they are cool enough to be handled. This will make peeling them much easier.
Sweet and Salty Walnuts (any nuts work)
While the beets are roasting and cooling, bring the sugar and water to a boil and, over medium high heat, caramelize the sugar to a nice deep amber, around 8 minutes.
Turn off the heat and add the salt and vanilla, then gently stir the walnuts into the caramelized sugar, coating the nuts well and spread quickly, in one layer, onto a piece of parchment paper.
You have to work quickly! From the time you add the nuts to the hot sugar to the moment you spread them out on the parchment in a single layer should take less than 30 seconds.
Season with more house seasoning, and allow to cool completely. Break into small bite size pieces and set aside. You will have more than you need, so enjoy the leftovers!
Tip: use gloves for this part or it’s Lady Macbeth for you…
When the beets are finished, allow them to cool completely and peel the outside skins away. Slice the beets in 3/16” thick slices. Beets will be slippery while you are trying to slice them. Try this if you don’t have a mandoline or other slicer, place a paper towel on the cutting board and place a beet on the paper towel. The beet will now sit still while you slice it.
Apple Cider Vingaigrette
For the dressing, place all the ingredients in a jar with a tight sealing lid and shake well. That’s it. It makes more than you need. It will stay great in the fridge for a week to 10 days.
For final assembly, place the beets on a plate and season them with salt and pepper. Toss the arugula with the dressing and cheese. Plate the beets in a circle and top with arugula and goat cheese. Drizzle with walnuts and salt and pepper to taste.
This is great with grilled chicken or salmon as a lunch entree or just with some great bread.