A side dish of sliced pickled beets was often passed around the table as part of a traditional southern Sunday supper. However, I’m featuring beets in a more modern Beet, Arugula and Blue cheese Salad that’s the perfect first course for a Sunday supper—whether you’re throwing something on the grill or cooking up a hearty Sunday roast.
I’ll begin the salad by whipping up a simple vinaigrette. I’ll whisk together some Dijon mustard, champagne vinegar, honey and thyme. Now whisk in some good olive oil and then season with salt and pepper.
Roasting the beets is a simple task. You just cut off the stem end, place each beet on a square of foil, drizzle with olive oil and then seal. They bake up at 350 for about 45 minutes to an hour, depending on their size. When they’re done, just let them cool and then rub their skins off with paper towels.
Toss some baby arugula with some of the dressing and then arrange on a salad plate. Place some of the diced, roasted beets on top and then sprinkle with some crumbled blue cheese and chopped toasted pecans.
If you’re not a fan of blue cheese, crumbled feta also pairs well with in this salad. And, feel free to substitute spring greens for the arugula if you’re not a fan of arugula’s peppery bite.