Colorful Beet Salad

by

This colorful beet salad is springtime in a bowl! The salad’s base of beets offers a sweet and earthy flavor that compliments the creamy cashew goat cheese perfectly. The arugula adds a nice peppery bright green, while the mint and the vinaigrette add cool freshness and acidity. Lastly, the toasted almonds bring a nice nutty crunch that ties the whole salad together. This is one of my favorite salads for good reason! I know it will soon be one of yours too! 

Tips: I recommend wearing gloves when working with the beets, as they will stain your hands for a day or two. You can also make this salad ahead of time for easy entertaining. However, be sure to store the golden and red beets separately and do not dress with the vinaigrette until ready to serve. Keeping all ingredients separate, they will stay good for up to four days in the refrigerator. If all mixed together, I recommend consuming that day, as the arugula will wilt and the almonds will become soft. Don’t skip the lemon juice when boiling the beets! This helps them maintain their vibrant colors. Feel free to use whatever color beets your local store has. They will all give the same sweet base flavor and cook the same. You would be surprised by the variety out there! Happy cooking!      

Colorful Beet Salad

Serves 6
Prep: 15 min
Cooking : 45 min                                                                                                                                                                                           Total: 1 hour
Beginner

Ingredients:

For Salad: 

6-7 Small Red beets, cooked and sliced

6-7 Small Gold beets, cooked and sliced

2 Tbsp. lemon juice 

2 Cups arugula

1 Recipe worth of cashew ‘goat’ cheese (see recipe) 

½ Cup almonds, toasted and chopped   

For Vinaigrette:  

4 Tbsp. olive oil

3 Tbsp. lemon juice (1-2 lemons depending on size) 

3 Tbsp. champagne vinegar 

3 Tbsp. honey 

2 Tbsp. mint, chopped into thin strips 

Salt, TT 

Black pepper, TT 

Method Of Prep:

  1. Gather and prep ingredients.
  2. You will want to make your cashew ‘goat’ cheese first, as it needs to hang in the fridge for 48 hours prior to consumption. Alternatively, you could hang the cheese in two equal size portions and let them hang for 24 hours.
  3. Once cashew cheese is ready, start by washing the beets and chopping off the greens on top.
  4. Grab two medium pots and add gold beets to one and red beets to the other.
  5. Fill with water to cover beets. Add one tablespoon of lemon juice to each pot of water.
  6. Bring to a boil, then turn down to a simmer.
  7. Cook beets until tender, about 45 minutes. If the water line evaporates below the beets, add more so they are covered. Continue to cook.
  8. Once cooked, drain and run under cold water until they reach a temperature you can handle to peel the beets.
  9. Using an old dish rag rub the beets until the skin comes off. This is an easy process and the skins should slide off.
  10. Once peeled, set aside. Remember to keep the golden and red beets separate.
  11. Set up your mandolin slicer on a thinner setting.
  12. Carefully slice beets while keeping the colors separate.
  13. Season sliced beets with salt and pepper to taste. Set aside.
  14. Toast almonds in a dry pan on medium low heat for about 5 minutes or until toasted.
  15. Let almonds cool slightly, then chop them and set aside.
  16. In a medium bowl, whisk together all vinaigrette ingredients until combined, set aside.
  17. Now we are ready to assemble the salad! In a large salad bowl add sliced beets, arugula, and vinaigrette.
  18. Gently mix with tongs or salad utensils.
  19. Crumble in ‘goat’ cheese, and top with toasted almonds.
  20. Serve immediately and enjoy! 

Nutrition Facts: (includes vinaigrette, does not include ‘goat cheese’)
Calories- 231
Carbs- 27.2 g
Fat- 12.9 g
Protein- 5.5 g