Servings: 6 - 8
3 small or 2 larger red beets, roasted, pickled, sliced
4 small yellow beets, roasted and peeled and cut in wedges
2 small Chioggia Beets, used raw (peeled and thinly sliced on a mandoline)
Arugula
1/2 cup toasted walnuts
1/2 cup blue cheese, crumbled (feta and goat cheese also work well)
Maldon salt
Sherry Vinaigrette:
1/4 cup sherry vinegar
2 tablespoons orange juice
2 teaspoons Dijon mustard
salt and pepper
1/2 cup olive oil
DIRECTIONS
The day before, roast the yellow and red beets then pickle the red beets.
Roasting Beets:
Preheat the oven to 400℉.
Remove the stalks and leaves from the beets. Scrub the beets to remove any dirt.
Wrap the beets in aluminum foil. Wrap large beets individually. Small beets can be wrapped together. Wrap red beets separate from yellow beets or the yellow beets will be stained. Place wrapped beets on a sheet pan to catch any drips. Roast in the oven for 50-60 minutes. Check about every 20 minutes for scorching. If a package of beets is scorching, add a tablespoon of water to the packet. Beets are done when they can be easily pierced with a sharp knife.
Open the beets and let cool. Peel the beets when they are cool enough to handle. Keep the yellow beets away from the red beets so they do not stain. The peels slip off easily. I use a paper towel to keep my hand from turning red.
Once peeled, cut the yellow beets in wedges and store in the refrigerator in an airtight container until ready to use. For the red beets, prepare the brine, following the directions below, for quick pickling.
Beet Pickling Brine:
4 whole cloves
4 allspice berries
1 cinnamon stick
2/3 cup sugar
1 cup cider vinegar
1 cup water
Quick Pickling for the Red Beets:
Bring to a boil: water, vinegar, spices & sugar.
Cut the peeled, roasted beets into slices. Pack into clean quart jar.
Pour hot brine over beets in jar. Cover beets completely (add filtered water if needed). Store in fridge before using.
Make Sherry Vinaigrette:
In an 8oz jar, add vinegar, orange juice, mustard, salt and pepper. Shake to combine. Add olive oil then shake again vigorously.
Toss arugula in dressing. Save about 2 tablespoons dressing to finish plating.
Assemble Salad on Individual Plates:
1. Layer pickled red beet slice on plate.
2. Add a layer of dressed greens.
3. Layer roasted yellow beet wedges.
4. Add another layer of dressed greens.
5. Create a layer of the thinly sliced Chioggia beets.
6. Sprinkle with toasted walnuts & blue cheese.
7. Finish with a drizzle of dressing and a pinch Maldon salt.