A little sweet, a little peppery, and very, very earthy, this delicious beet, grape and arugula salad is ideal for early spring. It’s simple to make, just be sure to allow enough time for the beets to cook and cool.
I like to serve this salad with a thick balsamic vinaigrette (see recipe below), but it would also work with a simple drizzle of lemon juice and olive oil.
Beet, Grape & Arugula Salad
2 medium beets
1 cup seedless red grapes, rinsed and drained
4 cups arugula, washed and drained
4 ounces goat cheese, crumbled
1/3 cup toasted chopped walnuts
1 teaspoon Dijon mustard
2 tablespoons aged balsamic vinegar
5 tablespoons vegetable oil
1 teaspoon sugar
Place the beets in a medium saucepan and cover completely with water. Set the pan over high heat and boil. Reduce the heat to medium and simmer uncovered until the beets are fork tender (when they easily slide off a paring knife when pierced), about 1 hour. Be sure to add more water as needed to ensure the beets remain covered.
Drain most of the water from the pan and cool the beets to room temperature. Use your fingers or a paring knife to peel the beets; discard the skins. Dice the beets into 1/2-inch squares. Set aside.
Slice the grapes in half and combine with the beets. Toss with arugula, goat cheese and walnuts.
Make the dressing by whisking together the Dijon mustard and balsamic vinegar in a small bowl. Once well-combined, slowly pour in the oil while whisking vigorously to create an emulsion. Season to taste with the sugar.
Toss the salad with vinaigrette to taste.
Note: this vinaigrette will be very thick provided you whisk vigorously. Not all will be needed for the salad, so cover and refrigerate up to 2 weeks.