"The promise of spring's arrival is enough to get anyone through the bitter winter." In less than a week, the clocks will spring forward for a significant portion of the country. If we put our faith in the groundhog's prediction this year, winter will soon be a distant memory. And for the record, spring is technically scheduled to arrive in less than three weeks. It cannot get here soon enough. The spring training running season started this past weekend although the path we generally run on is a bit on the mushy side and peppered with ice patches. Making it feel as if we are running on an obstacle course. Fortunately we can always run on the streets. Considering we live in what many call the midwest 'the flatlands', we have our fair share of long, steady inclines. And for some strange reason it always seems to feel as we running only inclines, never on declines. More than likely will be running through rain, snow, and ultimately hot humid days over the course of the next twelve weeks. If I told you there actually quite a bit of fun and joy to be found running in the spring, would you believe me?
However, would you be more likely to believe me if I told a Roasted Beet Salad with Champagne Vinaigrette may be one of the most beautiful and delicious salads you will ever eat?
Roasted beets served on a baby arugula and baby spinach lightly dressed in a champagne vinaigrette and topped with a generous sprinkling of toasted walnuts and chunks of creamy cheese is the kind of salad a salad lover's dreams are made of.
Roasting beets at a high temperature (400 degrees F) not only tenderizes them, but gives them a subtle kind of sweetness. To achieve the best results, lightly coat each cleaned and trimmed beat with a small amount of olive oil before tightly wrapping each one individually in aluminum foil. Depending on the size of the beets, baking time will range from 50-70 minutes. To test for doneness, insert a sharp knife in the center of the beet. If the knife easily slides through, your beets are done.
After first removing your roasted beets from the oven, unwrap them and place on a platter lined with parchment paper. Allow the beets to cool completely to room temperature or wait at least 10-15 minutes before peeling their skins. Beets can be roasted in the morning if you aren't making the salad until later in the day. However, wait until you are ready to assemble the salad before peeling them. To prevent staining your cutting board, also line it with parchment paper.
You can cut your beets into wedges (my favorite), thick slices, or half-inch cubes.
The greens used in this salad were a combination of baby arugula and baby spinach. However, feel free to make it using only baby arugula or baby spinach. Right before serving, very lightly toss your greens in the champagne vinaigrette and arrange on a large platter. Top with the roasted beets, chunks of creamy goat cheese, the toasted walnuts and some salt pepper. Very lightly drizzle a bit more of the champagne vinaigrette over the salad and serve.
I like making my own champagne vinaigrette but you can turn this salad into a semi-homemade version by using a high quality bottled champagne vinaigrette. Hint: The one sold in the Nordstrom's Cafes is uber-delicious.
If you want to impress your family and friends or add some elegance to your dinner party, make this Roasted Beet Salad with Champagne Vinaigrette. It's colorful visual presentation will merely be a prelude as to how mouthwateringly ambrosial it is. If there was such a thing as a best dressed award for salads, this Roasted Beet Salad with Champagne Vinaigrette wouldn't just be a contender, it would take home the trophy. However, this isn't just another one of those beautiful, all show, no substance salads. This salad more than delivers on taste.
Roasted Beet Salad with Champagne Vinaigrette
Serves 6
Ingredients
Salad
5-6 ounces of a baby spinach and baby arugula mix; or baby arugula only; or baby spinach only
4-5 ounces soft goat cheese (feel free to serve more on the side for the goat cheese lovers at the table)
1 cup walnut halves, toasted
4-6 medium sized red beets or a combination of red and golden beets
Olive oil, for coating the beets
Kosher salt and black pepper
Vinaigrette and Assembly
3 Tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard (recommend Maille)
2 cloves minced garlic
1 room temperature egg yolk (from a large egg)
3/4 teaspoons Kosher salt
1/4 teaspoon black pepper
1/2 cup extra-virgin olive oil
Directions
Salad
1. Preheat oven to 400 degrees (F).
2. Trim, wash and dry beets. Place each beet in a piece of aluminum foil large enough to completely wrap it. Drizzle a small amount olive oil over the beet and rub to coat the beet. Tightly seal the aluminum foil and place wrapped beet on a baking sheet. Continue until all beets are coated in olive oil and wrapped.
3. Bake beets for 50-70 minutes or until a knife inserts easily down the middle of the roasted beet.
4. Remove beets from oven and allow to cool enough to handle or cool to room temperature.
5. Place roasted beets on a large piece of parchment paper. Peel beets.
6. Cut beets into wedges, slices or half-inch chunks. Note: Make certain to cut your beets on a piece of parchment paper to avoid staining your cutting board. Wait to peel and cut beets until ready to assemble the salad.
Vinaigrette and Assembly
1. Whisk together the champagne vinegar, dijon mustard, minced garlic, egg yolk, Kosher salt, and black pepper.
2. Slowly whisk in the 1/2 cup of extra-virgin olive oil so the mixture emulsifies perfectly.
3. Dress your salad greens with enough of the vinaigrette to moisten the leaves (be careful not to over dress them).
4. On a large platter, spread out the lightly tossed in dressing greens.
5. Arrange the beets on top of the greens.
6. Sprinkle evenly with roasted walnuts and pieces of goat cheese. Lightly drizzle with some of the champagne vinaigrette. Season with kosher salt and black pepper.
7. Serve immediately and swoon over!
Notes: (1) If you don't want to make your own Champagne Vinaigrette, buy a high quality one. You have more than enough dressing for this salad. Cover and refrigerate any leftover dressing. (2) Beets can be roasted early in the day. Wait to peel them until ready to assemble the salad. (3) To toast the walnuts, spread the nuts on a baking sheet and roast in 350 degree (F) oven for 10-12 minutes.
Flowers in bloom in the Conservatory (March 2019)
