Cynthia Ferich

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Week 8 – Summer Beet, Arugula and Goat Cheese Salad

August 10, 2011 By Cynthia Ferich

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 Week #8 of Summer Salads – Let’s talk Beets!

Notable for their sweet, earthy flavor, beets have the highest sugar content on any vegetable, while remaining very low in calories.   Beets are considered a root vegetable with two edible parts – the greens, which grow above the ground, and the beet ‘bulb’, which grows as ‘the root’.  Aside from the red beet, these earthy root vegetables are available in other hues of purple, pink, golden, white, and even striped.  The ‘tiny’ baby radish-sized beet that is harvested too early, which are sometimes found in farmer’s markets, are considered a delicacy.  Enjoy this wonderfully sweet vegetable roasted and sliced with olive oil, salt and pepper, or enjoy the salad recipe below:

Roasted Beet, Arugula and Goat Cheese Salad

1 bunch of beets (usually 4-5 beets), roasted, peeled and chopped into bite-size pieces

2 cups of fresh organic arugula, washed and patted dry

4 radishes, thinly sliced

3/4 cup crumbled goat cheese

olive oil

sea salt

Corn Bread (optional)

Balsamic Vinaigrette

Wash beets and remove greens.  Line a baking tray with foil, place the beets on the foil-lined pan, drizzle with olive oil and sea salt.  Bake in a 375 degree oven for approximately 35-45 minutes (or, test by inserting a knife into the largest part of the beet – it should slide easily through the middle of the tender beet).  Cool, peel, and chop the beets into small, bite-size squares.

Wash arugula and pat dry.  Wash and thinly slice radishes.  In a salad bowl, combine the chopped beets, radishes, arugula and goat cheese.  Toss with a vinaigrette and plate.

Optional Note:  Grill slices of cornbread by brushing each side with olive oil, place in a hot saute pan and grill each side until lightly golden brown.  Serve alongside the beet salad.  Makes for a nice presentation!

Balsamic Vinaigrette

1/2 cup extra-virgin olive oil

1/4 cup balsamic vinegar

Sea Salt and Freshly Ground Pepper to taste 

Buon Appetito!

Cynthia

 

 

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Filed Under: Gluten-Free Recipes, In The Garden, Recipes, Salads, Vegetables Tagged With: balsamic vinaigrette, beet salad, buon appetito, Chester County Pennsylvania, Christina Cooks, cookbook, corn bread, crumbled goat cheese, Cynthia Goch, extra virgin olive oil, family favorite recipe, Food Recipe, gluten-free recipe, GochYa Cooking, GochYa Cooking Blog, healthy food, MaMa Mia Cucina, organic arugula, Pennsylvania, red beet, summer salads, The Chester County Women's Journal

About Cynthia Ferich

After writing and self-publishing “MaMa Mia Cucina” in 2007, Cynthia's writing, cooking and culinary teachings evolved into being as an entity surrounding food, fun, family and friends.

In an effort to capture her family’s ‘old world’ Italian recipes for future generations to enjoy, her grandmother, ‘Noni’, and Cynthia joined forces. "She measured, I wrote, and we cooked."

During her grandmother's latter 80 years, she traveled in memory through her life, as they shared in stories of a lifetime and long ago. As they shared this final chapter in her life, what Cynthia soon discovered through all of the measuring, cooking, sharing in the love of a family, and in the love of a friendship, was the passion for cooking, and a love that nourishes us all… It’s all about the FOOD!

Comments

  1. Manual Pasta Machine says

    August 11, 2011 at 12:17 pm

    I just got hooked on goat cheese. The Summer Beet, Arugula and Goat Cheese Salad recipe is wonderful and easy to make. It is a great way to eat dinner this summer without heating up the house. It makes a great dinner to also take to evening summer concerts in our town because it packs well. Add some crackers and sparkling water and you have a gourmet meal.

  2. Cynthia Goch says

    August 16, 2011 at 1:29 pm

    Thank you for your comment on the Summer Beet, Arugula and Goat Cheese Salad recipe! Enjoy…

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