Colorful Beet Salad on Arugula With Sherry Vinaigrette

I can still picture my grandmother’s garden, bursting with life. Nestled among the tomatoes and herbs, vibrant beet greens swayed gently in the breeze. She always said the best part of growing beets wasn’t just the earthy roots, but the rainbow they brought to our table. This beet salad, dressed with a tangy sherry vinaigrette, is a little nod to those colorful memories – a celebration of simple ingredients and the joy of fresh flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 1 lb beets (about 4 medium, any color)
• ½ teaspoon grainy mustard
• 2 tablespoons sherry wine vinegar
• 1 pinch sugar
• 6 tablespoons extra virgin olive oil
• Salt, to taste
• Fresh ground pepper, to taste
• 1 bunch arugula

Equipment Needed

• Oven
• Aluminum foil
• Baking sheet
• Small bowl
• Whisk

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, prepare the beets.
2. Thoroughly wash the beets and trim the stalks, leaving about an inch of stem attached. This helps prevent the beet juice from bleeding out during cooking.
3. Place the washed and trimmed beets on a sheet of aluminum foil. Form a tight pouch by folding the foil over the beets and sealing the edges securely. This creates a steaming environment that helps the beets cook evenly and retain their moisture.
4. Transfer the foil pouch to a baking sheet. This will make it easier to handle and prevent any juices from leaking into your oven.
5. Bake the beets in the preheated oven for 35 minutes. The cooking time will vary slightly depending on the size and freshness of your beets.
6. Remove the baking sheet from the oven and allow the beets to steam in the sealed foil pouch for an additional 10 minutes. This resting period allows the beets to continue cooking gently and become even more tender.
7. Carefully open the foil pouch (be mindful of the steam!). Remove the beets and place them in the refrigerator to cool completely. This step is crucial for easy peeling and slicing.
8. Once the beets are cool enough to handle, gently slip them out of their skins. The skins should peel away easily with your fingers. If you’re having trouble, you can use a paring knife to assist.
9. Slice the peeled beets into your desired shape – rounds, wedges, or even matchsticks. Set the sliced beets aside.
10. Now, prepare the sherry vinaigrette. In a small bowl, whisk together the grainy mustard, sherry wine vinegar, and a pinch of sugar. The sugar helps to balance the acidity of the vinegar.
11. Slowly whisk in the extra virgin olive oil, ensuring it emulsifies with the other ingredients. The vinaigrette should become slightly thickened and opaque.
12. Season the vinaigrette with salt and fresh ground pepper to taste. Be sure to taste and adjust the seasoning as needed to your preference.
13. Gently toss the sliced beets with the sherry vinaigrette, coating them evenly.
14. Arrange a bed of fresh arugula on a serving platter or individual plates.
15. Top the arugula with the dressed beets and serve immediately.

Expert Tips & Tricks

• Roasting beets: While this recipe calls for baking in a foil pouch, you can also roast the beets directly on a baking sheet. However, keep a close watch, as they might dry out and shrivel up.
• Variety is the spice of life: Don’t be afraid to use a mix of beet varieties for a more visually stunning salad. Golden, red, and Chioggia beets all offer different flavors and textures.
• Make ahead: You can cook the beets a day or two in advance and store them, peeled and sliced, in the refrigerator. The vinaigrette can also be made ahead of time. Just wait to toss the beets with the vinaigrette until just before serving to prevent the arugula from getting soggy.
• Sweetness adjustment: Taste the vinaigrette before tossing it with the beets. If your beets are particularly sweet, you may want to reduce the amount of sugar in the vinaigrette.
• Peeling tip: Wear gloves when handling beets, as they can stain your hands.
• Toasting nuts: Add toasted walnuts or pecans for an extra layer of texture and flavor.

Serving & Storage Suggestions

This colorful beet salad is best served immediately after tossing the beets with the vinaigrette to prevent the arugula from wilting. It makes a wonderful appetizer, side dish, or light lunch.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the arugula will likely become soggy. It’s best to store the dressed beets separately from the arugula and assemble the salad just before serving. The beet itself can be stored for about 4 to 5 days, undressed. We don’t recommend freezing this salad, as the beets will become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	229 kcal	11%
Total Fat	20.5g	31%
Saturated Fat	2.8g	14%
Cholesterol	0mg	0%
Sodium	95mg	4%
Total Carbohydrate	11.4g	4%
Dietary Fiber	2.3g	9%
Sugars	9.1g	N/A
Protein	1.9g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Cheese please: Crumble some goat cheese or feta cheese over the salad for a tangy and creamy addition.
• Citrus twist: Substitute orange or grapefruit segments for some of the beets for a brighter flavor. Add orange zest to the vinagrette for a further boost.
• Herbaceous: Add fresh herbs like mint, dill, or parsley to the salad for a more complex flavor profile.
• Vegan option: Ensure the grainy mustard is vegan-friendly, as some may contain honey.
• Different greens: If you don’t have arugula, spinach or mixed greens can be used instead. However, arugula’s peppery bite complements the sweetness of the beets particularly well.
• Nutty addition: Add toasted pumpkin seeds or sunflower seeds for extra crunch and healthy fats.

FAQs (Frequently Asked Questions)

Q: Can I use canned beets for this salad?
A: While fresh beets are preferable for their superior flavor and texture, canned beets can be used in a pinch. Be sure to drain them well and pat them dry before tossing with the vinaigrette.

Q: How do I prevent my hands from getting stained when peeling beets?
A: Wear disposable gloves or rub your hands with lemon juice or vinegar before handling the beets.

Q: Can I grill the beets instead of baking them?
A: Yes, grilling beets is a great option. Wrap them in foil and grill over medium heat for about 40-45 minutes, or until tender.

Q: How long will the sherry vinaigrette last?
A: The sherry vinaigrette can be stored in an airtight container in the refrigerator for up to a week. The olive oil may solidify, so allow it to come to room temperature before using.

Q: What wine pairs well with this salad?
A: A crisp, dry rosé or a light-bodied white wine like Sauvignon Blanc would complement the flavors of this salad nicely.

Final Thoughts

I hope this recipe inspires you to embrace the vibrant colors and earthy flavors of beets. Whether you grow your own or pick them up at the market, this salad is a simple yet elegant way to celebrate seasonal produce. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. And most importantly, enjoy the process of creating and sharing this delicious and nutritious dish with friends and family. Cheers to a colorful and flavorful experience!