Once again, my tendency towards salads with a few fresh, simple ingredients is showing up. Vegetables, cheese and a little oil and vinegar – it is how I like to eat. I was asked why I’m not posting complicated dressings or elaborate salads. Well, I post what I eat and I eat simple things more often. And not just because I am lazy. Ahem.
Beets + cheese = awesome is the theme of this salad. I didn’t always love beets. Well, I liked cooked beets, but hated cold, canned pickled beets. In fact, I thought all saald beets were pickled, so I never ate them. But my mother-in-law grows and serves beets. Deliciously. And when I was pregnent, I started craving beets and that never really went away. I normally see them on menus paired with goat cheese in a salad, but the tang of blue cheese really accentuates the earthiness of the beets. This salad is a great starter when you want to fancy things up for a special dinner, but don’t have a lot of time.
Beet Salad with Blue Cheese and Arugula
Serves 2 (easily doubled)
2 beets, cooked and sliced (Steamed, Roasted or purchased)
1 heaping tablespoon crumbled blue cheese (how heaping at your discretion)
2 cup (ish) arugula (about 1 cup per plate, give or take)
salt and black pepper to taste
1 teaspoon olive oil
2 teaspoons balsamic vinegar (you may not need all of the oil/vinegar)
- Slice beets
- Arrange arugula on a plate (or platter or bowl)
- Top with beets
- Sprinkle with blue cheese
- Add salt and pepper
- Using a spoon, bottle or dropper, carefully drop oil and vinegar on to salad. (True confession: I use the medicine syringes that come with infant tylenol. Work great)
Alternatively, you could reduce the amount of arugula and double the beets and mound in center of the plate for a more formal, composed salad look.