Fresh local beets have a flavor that well, just can’t be beat! With the highest sugar content of any vegetable, beets really are a sweet vegetable treat.
Getting The Right Beets
Look for smaller sized beets. A little beet is better than a big one. In fact, the very smallest beets can be eaten raw and taste good that way.
Also, non-red varieties are milder and less metallic. Golden beets or white beets have more subtle qualities than their more prevalent red cousins. During the summer season, shop around at farmers markets to see what you can find.
Splurge on Good Cheese
Fine quality blue cheese adds a creamy salty touch to fresh vegetables and crispy-crunchy walnuts. Use the best blue cheese you can find. Remember a few crumbles pack a lot of punch. A little bit of high ticket luxury priced blue cheese goes a long way.
The beet, walnut and blue cheese combination enlivens with sweet onion slivers and a light olive oil dressing. Enjoy this easy salad full of fresh seasonal August vegetable flavors.
Beet, Walnut, Onion and Blue Cheese Salad1 1/2 cups beets 1/3 cup walnuts, toasted
2 ½ cups arugula 1 small sweet onion 1/4 cup blue cheese, crumbled 2 tablespoons white balsamic vinegar 1/4 cup olive oil Freshly ground black pepper Salt
Trim tops off of beets. Place in a steamer with a few inches of water. Steam just until tender. Drain, let cool, peel and wash. Set aside to drain more. This can be done the night before, just cover and refrigerate.
Preheat oven to 350F. Place walnuts on a cookie sheet and bake until golden brown about 7 minutes. Check the walnuts every few minutes to make sure that they do not burn. Set aside to cool. This also can be done the night before, just store in a covered jar.
Wash and dry arugula then arrange on four salad plates. Thinly slice onion and scatter a few slivers on the greens. Cut beets into cubes and arrange on arugula and onions. Dot with walnuts and blue cheese. Top with a splash of vinegar and olive oil. Season with freshly ground black pepper and salt. Serve immediately.