Apparently, we are smack dab in the middle of beet season, as I discovered during my visit to the Dupont Circle Farmer’s Market today. Virtually every produce stand was overflowing with the gorgeous red vegetables. It was a little slice of beet heaven.
I’ve been a beet lover since my childhood salad bar days, although those canned beets don’t stand a chance next to their freshly picked cousins. Not everyone is keen on beets. Apparently Obama won’t allow beets in the White House garden. He’s missing out.
A few years ago, I finally worked up the nerve to cook fresh beets myself; in the past I had always feared staining my hands and fingers forever scarlet and had avoided beet cooking at home. Thanks to the web, I learned how to cook beets and created a pretty tasty beet, arugula and goat cheese salad–one that, dare I say, can compete with those from restaurants around town (most of which I have sampled). Enjoy.
Beet, Goat Cheese, and Arugula Salad with Nuts
3 medium sized beets, roasted, cooled and peeled
6 oz of goat cheese (fresh if possible)
1 bag of arugula
3 tablespoons of freshly squeezed lemon juice
3 tablespoons olive oil
salt and pepper to taste
slivered almonds or candied pecans for garnish
Cut the beets into quarters or slices, arrange over arugula, toss in the goat cheese, and garnish with slivered almonds. Whisk together olive oil, lemon juice, salt and pepper and drizzle over salad. Season with salt and pepper to taste. Serves about 3.