Gorgeous local beets (red and gold) are starting to hit the markets now. Soon it will be peak beet season. Here’s an easy salad recipe to make the most of summer beets.
Hayloft serves a beet salad made with compressed red, yellow and candy cane beets, pickled onion drizzled with a punchy dressing and served with crumbled goat cheese, arugula and candied pecans. This is an easy home version that’s perfect made with fresh beets from your garden.
Vinaigrette
| 1 T | Dijon mustard |
| ½ c | fresh orange juice |
| 1 c | extra virgin olive oil |
| 4 T | rice vinegar or fresh lemon juice |
| scant ¼ c | honey (or to taste) |
Whisk together until combined. Reserve.
You will have extra dressing.
| 4 | beets (candy cane, yellow, red) |
| ½ c | (or so) goat cheese |
| 2 c | arugula |
| salt and fresh-cracked pepper |
Steam beets until they are 80 per cent cooked, still somewhat firm. Cooking time will depend on how fresh the beets are. When cool enough to handle, peel. When cold, use a mandolin to slice super thin or cut into wedges.
Place in a bag with the vinaigrette for a few hours or overnight.
To serve: Lay the beets in concentric circles on a serving platter. Crumble cheese and greens. Drizzle over any extra dressing if desired.
Serves 4-6 depending on the size of the beets.