So impressed by the strength of wildflowers.  Long, cold and windy winters, followed by intense sun and short growing seasons.  Amazing that they flourish, and bring such diversity and incredible beauty.  I know this flower opens to a cascade of small white blooms, but the buds are just as stunning.

The bounty of summer is gone in 6 weeks here in the mountains.  So we eat fresh fast and furious.  Tomatoes, sweet corn, cantaloupe, peppers, and on- never enough time to eat enough, Enjoy enough.

So, even though some may consider beets a fall vegetable, the fresh arugula is not.  So- to that end here is the recipe of the day.  We made & ate it as an entree.  Served with hot bread from the oven and good olive oil and sea salt for dipping it in.  A bowl of fresh strawberries and blueberries with some whipped cream for dessert.

Roasted beet salad with arugula and Maple Vinaigrette:

Ingredients:

 1 bunch large beets

1/4 cup pine nuts

1/4 cup goat cheese crumbled

3 cups baby arugula

1 can Mandarin Oranges  ( please use oranges in their own juice, NOT light syrup. And drain them thoroughly.

Maple Vinaigrette (recipe to follow)

Here we go:

Peel beets and cut crosswise into slices about 1/4 inch thick.  Place on cookie sheet into oven preheated to 350 degrees.   Drizzle with olive oil.  Roast for appx. 10 minutes.  Then flip to roast other side.  Sprinkle with sea salt.

While the beets are roasting, make the Maple Vinaigrette.

Maple Vinaigrette:

1/4 cup real maple syrup.

1/4 cup Olive Oil

1 1/2 T dijon mustard

Pinch of sea salt & pinch of ground pepper.  (couple of good healthy grinds)

2 tsp apple cider vinegar.  (I like to use Bragg’s)

Whisk together or put it all in shaker.

Putting it Together:

Place the cleaned and dried arugula into a bowl.  Toss lightly some of the dressing.  Try to use a light hand; you don’t want the lettuce swimming in dressing.

You can take two approaches to this- either make in traditional format- serve it on a platter or have some fun.  Make it into a stacked salad.

Place a roasted beet on a plate.  Put a small amount of dressed lettuce on top.  Top with crumbled goat cheese and pine nuts.   Repeat till about 3 beet “steaks” high.  Top with goat cheese and pine nuts.  Add oranges around side.

 

Quite honestly, I would use micro-arugula if possible; easier to control and make the presentation better.  It just doesn’t make it this far up the highway.

For traditional salad, place the dressed arugula on a platter or plate.  Top with beets, goad cheese, pine nuts, oranges.   A good crank on the pepper mill can’t hurt either.

Enjoy!

Terri