Beet Salad

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1 bunch beets (3 to 5) or jarred or vacuum sealed beets

2 garlic cloves – for roasting beets

1 bunch aragula

½ cup walnut pieces, toasted ( I use the microwave for this)

Cheese – Your choice – Parmesan, blue, or goat


1/3  cup balsamic, or flavored vinegar

¼ cup olive oil

I clove garlic, finely minced

½ tsp salt – or to taste

1 Tsp sugar

Optional: crumbled bacon


To roast beets, preheat oven to 400 degrees.

Place beets on a sheet of foil, sprinkle with about a tsp of olive oil, and add two cloves of garlic – peeling is unnecessary.

Fold foil around beets and roast for about an hour until tender.

Allow beets to cool enough to handle and peel – it does wash off your fingers!

You can squeeze roasted garlics out of their skin and into the dressing or spread them on a piece of toast and eat when no one is looking.

Shake up dressing ingredients in a jar and taste for seasonings.

To assemble; put arugula on a salad plate, add beets, walnuts, and cheese.

Top with dressing and gently combine.

Add a bit of salt and pepper if desired.

You can also add a bit of crumbled bacon for a more hearty salad!

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