Today's illustration & title were inspired by the bit from Portlandia in which people are dialing 911 because of the vividness beets provide one's bowel movements.
It's a quick recipe, but quite delicious and nutritious.
Beet & Pickled Shallot Salad
Serves 2 as main course, 4 as side
- 6-8 Small Beets
- 4-6 Cups Arugula or other lettuces
- 4 Shallots
- 2 Cups Apple Cider Vinegar
- 1/2 Cup Walnuts
- Goat Cheese
- Olive Oil
- Salt & Pepper
- Slice shallots and cover with vinegar in a bell jar or something of the sort. It's more of a quick pickle, less of a long term solution, so I kept the pickling prep down. Place the vinegar and shallots in the fridge. The longer they sit, the better they get, but I found after a week they get a bit, odd. Still edible, just odd. For this recipe, you can make them the day before, or even an hour before.
- Wash the beets and cut them into 1/2" chunks. You could skin them first, but I don't mind them that much so I just scrub them well.
- Preheat the oven to 350F. Toss the beets with some olive oil and salt and pepper. Spread on a parchment lined sheet and bake until fork tender, about 30-45 minutes.
- Over medium heat, toast some walnuts in a pan until golden brown and fragrant.
- Assemble the salad. On a base of Arugula, layer beets, pickled shallots, crumbled goat cheese, and walnuts. Drizzle some olive oil and vinegar on top, season with S&P.
Super easy! I realized that, although I know how long beets should cook, I don't have total times for prep and cooking on my original recipes. I'll try and make that a goal for next time!