- 2 bunches medium beets, (about 1 1⁄2 pounds, tops trimmed)
- Kosher salt
- Freshly ground black pepper
- 2 TBSP red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 cup walnuts
- 1 bunch arugula, trimmed and torn
- 1/2 medium head escarole, torn
- 4 ounces goat cheese, (preferably aged goat cheese) crumbled
Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them–the skins should slide right off with a bit of pressure from your fingers. If they don’t, use a paring knife to scrape off any bits that stick. Cut each beet into bite- sized wedges.
Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the extra virgin olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing. Set aside to marinate for at least 15 minutes or up to 2 hours.
Preheat the oven to 350 degrees Fahrenheit. Spread the nuts on a baking sheet and oven- toast, stirring once, until golden brown, about 8 minutes. Cool.
Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve.
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here.
Excellent culinary salts are available from here.
High quality salts, herbs, spices and nuts can be found here.
Nuts.com has very nice organic nuts but they also sell a lot of junk food I do not support. Therefore the only food I buy from them are their organic nuts and seeds.