Beet root salads are very much in fashion as the return to the 70’s for Fall ‘15. The bold red and bright yellow vegetables are making appearances on many menus and for good reason. The slight sweetness and pop of colour make any dish bright and exciting. Not only do they add aesthetic appeal to a salad or a tuna tataki, the vitamin-rich vegetable is a sure addition to your repertoire. This beet root salad with a simple vinaigrette is inspired by my recent trip to Whistler, Canada. As we transition into fall, it is a perfect accompaniment to a chicken or prawn dish or as a standalone centrepiece.
Fresh Arugula, or Mixed Greens
2 Golden Beets
2 Red Beets
½ cup Cherry Tomatoes
Extra Virgin Olive Oil
2 tablespoons Honey
Freshly Cracked Pepper
Preheat oven to 350˚, place washed and trimmed beets in a baking dish. Gently coat the beets in olive oil and season with salt and pepper. Add a splash of water to the baking pan, and cover tightly. Roast for 45 minutes to 1 hour, or until tender. Once beets are properly roasted, allow them to cool, then peel, and dice. Place them in a bowl and toss them once again in a dash of olive oil and balsamic vinegar and season.
In a saucepan, heat up olive oil and add pecans. Drizzle honey over them until it candies
Wash the arugula. Dice both the avocado and cut in half cherry tomatoes. Combine all ingredients.
For the dressing, simply combine 4 tablespoons of olive oil and a couple dash of balsamic vinaigrette. Season to taste.