Beets are another acquired taste – for me, anyway. We used to have them at Christmas, and I hated having to eat my “no, thank you” helping (a phrase I learned at Camp Onanda – Stand Up, and Cheer!…). When I started vegetable gardening in earnest, I decided to grow vegetables I thought I didn’t like, to see if maybe I’d like them better fresh. Yes! Add beets & Brussels sprouts to my list of yum. Not okra. A girl’s gotta have some limits.
So this year, I decided to try Cylindra beets from Burpee, figuring they’d give me more to work with. A couple of them looked ready, so I pulled them up. I had some sort of insect eat most of my arugula, and what was left decided it better hurry up & reproduce. So I picked the flower stalks, & some of the leaves.
Two earthy veggies, both ripe for the picking – what else could I do but make something with them together? It’s been a rather dry summer, not good for for a lot of crops, but great for my rosemary. Another strong flavor – toss some in the pot!
You’ll find a printer-friendly version of the recipe at the bottom of this page.
Ingredients:
2 large beets
a couple handfuls of fresh arugula, & some arugula blossoms if you have them
1 tsp finely chopped fresh rosemary
1 small garlic clove, minced
2 Tbsp extra-virgin olive oil
2 tsp balsamic vinegar
Preparation:
1.) Preheat your covered grill or oven to 400°F (medium to medium-high, if your grill doesn’t have a thermometer). I used the grill – it’s been way too hot here to use the oven in a house without a/c. Wash and peel your beets, remove the greens, and slice into ¼” rounds.
2.) Combine rosemary, garlic, olive oil, and vinegar, whisking until well-mixed. Pour over beet slices, and let sit for 15 minutes or so.
3.) Remove the beets from the vinaigrette, and wrap tightly in foil. Place on a gas grill set to medium, or in your oven, and cook for about 15 minutes. Remove packet from heat, & let cool.
4.) Meanwhile, prepare a plate or bowl with a bed of arugula, and drizzle the left over vinaigrette on it.
5.) Once the beets are close to room temperature, remove from foil, cut into bite-sized pieces, & arrange on top of the arugula. Gently pluck the petals from the arugula flowers and scatter over all. Serve immediately.
Rosemary-Balsamic Beet and Arugula Salad
Ingredients
2 large beets
a couple handfuls of fresh arugula, & some arugula blossoms if you have them
1 tsp finely chopped fresh rosemary
1 small garlic clove, minced
2 Tbsp extra-virgin olive oil
2 tsp balsamic vinegar
Directions
1.) Preheat your covered grill or oven to 400°F (medium to medium-high, if your grill doesn’t have a thermometer). I used the grill – it’s been way too hot here to use the oven in a house without a/c. Wash and peel your beets, remove the greens, and slice into ¼” rounds.
2.) Combine rosemary, garlic, olive oil, and vinegar, whisking until well-mixed. Pour over beet slices, and let sit for 15 minutes or so.
3.) Remove the beets from the vinaigrette, and wrap tightly in foil. Place on a gas grill set to medium, or in your oven, and cook for about 15 minutes. Remove packet from heat, & let cool.
4.) Meanwhile, prepare a plate or bowl with a bed of arugula, and drizzle the left over vinaigrette on it.
5.) Once the beets are close to room temperature, remove from foil, cut into bite-sized pieces, & arrange on top of the arugula. Gently pluck the petals from the arugula flowers and scatter over all. Serve immediately.
