This summer Beet salad is light tasty and very easy to prep using only 2 small sauce pots. The dressing is made from the beet cooking liquid. Colorful and easy to prepare.

Yield: 8 – 10 salads    

Total Time: 45 Minutes          Prep Time: 20 Minutes           Cook Time: 15 Minutes

Ingredients

  • 6 Golden Beets (size of a tennis ball)
  • 1 Red Beet (size of a tennis ball)
  • 8 Cups of Baby Arugula
  • ½ Cup of Rice Wine Vinegar
  • ½ Cup of Sesame Oil
  • 1 Cup of Sugar
  • 1 Bunch of Scallions
  • 1 Pound of Goat Cheese
  • 1 Cup of Olive Oil
  • 2 Teaspoon of Salt
  • 1 Cup of Water 

Method of Preparation:

  1. Peel the golden beet first and cut in half. Then cut in 8s like a pizza shape.
  2. Repeat cutting methods with the red beet.
  3. In separate pans add half the sugar in each, a teaspoon of salt and 1 cup of water.
  4. Add beets and cook on low heat simmering until tender. Remove beets and refrigerate.
  5. Continue to simmer the cooking liquid until a syrup, remove and add rice vinegar to taste for the dressing. Both beet dressings.
  6. Warm the goat Cheese at room temp for 30 mins and add the sesame oil and red beet dressing, blend with a rubber spatulas, store in refrigerator for salad.

Plating Procedure:

  • On 8 plates, smear goat cheese down first on plate, in a small salad bowl toss arugula and beet dressing. Season with salt and pepper as needed. Then place red and golden beets in a line on the goat cheese and place the salad on tops.