Ingredients
- 2 bunches medium beets, (about 1 1/2 pounds) tops trimmed
- Kosher salt and freshly ground black pepper
- 2 tablespoons 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
Directions
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 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 F. 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.
Copyright 2005 Television Food Network, G.P. All rights reserved.
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By carlois50
on April 24, 2011
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how about a big fat YUM on this one? so easy, so good...
By Larisu
on February 05, 2011
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Delicious, I also add crisp fried ginger.
By joynsyde_12986149
Lawrence, 55
on July 07, 2010
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I had to make a few replacements: butter lettuce and spinach, since escarole and arugula weren't available; and pecans, because I don't like walnuts. I also added a bit of chopped fresh mint to the dressing. The beets go very well with aged goat cheese. (I found a fabulous goat cheese called Midnight Moon; it's made in Holland and is excellent. It doesn't crumble; you'll have to grate it!
The skins did not peel off the beets as easily as the recipe says; maybe it depends what variety of beet you use? I got mine locally grown from the farmer's market. But it was easy enough to using a paring knife to get it off.
The salad was chunky and a bit difficult to eat. If I made it again I would grate the beets and chop the nuts finely; after the beets were done marinating I'd mix them together with the nuts and the crumbled cheese. The topping would be somewhat smoother that way, and it would be easier to get on the forks.
I served this with herbed pasta, and it was a nice summer dish, but not something I'd remember a week afterward. It's missing something, but I can't put my finger on it.
Read all 6 reviews