Wednesday, August 8, 2007

Baby Beet Salad with Feta, Walnuts & Arugula

Baby Beet Salad with Feta, Walnuts & Arugula
For forty years we lived near Celeryville, Ohio where the Dutch farmers grew vegetables in the muck land and shipped them all over the United States. As you drove through the area on the State Highway the aroma awakened the taste buds. How lucky we were to have access to the fresh picture perfect vegetables!
24 beets (2" across)
Salt to taste
3/4 cup walnut pieces
2 Tablespoons minced mint
2 Tablespoons minced chives
3 Tablespoons champagne or white wine vinegar
1 1/2 Tablespoons olive oil plus more to drizzle
Freshly ground pepper to taste
6 cups arugula, loosely packed
3/4 cup crumbled feta cheese
Bring a pot of salted water to a boil and cook the beets until fork tender about 30 minutes.
Preheat oven to 375 and place the walnuts on a baking sheet. Toast until fragrant about 8 minutes.
Drain and let the beets cool. Remove skins from beets. Slightly "pinch" the beets and the skins slide off. Cut the beets in half lengthwise. Toss in the mint, chives and vinegar. Set aside until most of the moisture is absorbed, 5 minutes or more if you like. Toss in the olive oil and season with plenty of salt and freshly ground pepper.
Place the arugula in a round on a large plate. Mound the beets in the center and drizzle any extra olive oil and vinegar from the beets on the arugula. Season the arugula with salt and drizzle with olive oil. Scatter the top with the feta and walnuts.
Serves 4 to 6.

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