Tuesday, May 6, 2008

Roasted Golden Beet and Arugula Salad with Pecans and Goat Cheese – This One's for the Haters

No, I don't love beets. Who does? In fact, I used to hate them. For most of us, hearing the words, "beet salad" brings memories of canned, pickled beets sitting untouched on our school lunch trays. This roasted beet and arugula salad tastes as good as it looks, which is pretty damn good, if I do say so myself. Sorry there is no video (yet), but I wanted to share this recipe ASAP. I may film it the next time I make it, which will probably be very soon.

This is a just a great, healthy, spring salad. The real secret is roasting the beets, which intensifies the sweet, earthy flavors. Another trick is using these beautiful golden beets which will not remind you of those "other" beets from years past. This salad is hearty enough to serve as a main course, but also works perfectly as a side dish. Enjoy!

Click here to go to the written recipe on my American Foods site.

5 comments:

Anonymous said...

wow, what a great looking salad. yummm. yes, video please

Anonymous said...

This is perfect! I love beets and I have a bag of beautiful golden beets in the freezer from last fall. Time to eat em! YOU are the best Chef John... the BEST!

Fotobuch said...

I love beets, your post really brought me back to my school life. Oh what a life that was! Thanks for your recipe. I am waiting for the video.

Anonymous said...

video????/

Chef John said...

no video!