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Beet, Grape and Arugula Salad

Menu PartSalad

Red the Steakhouse
Cleveland, Ohio

Roasted beet salads are a popular option at steakhouses. The one at Red the Steakhouse in Cleveland gets a different twist with the addition of fresh grapes to the mix. Shaved ricotta salata, arugula and roasted pecans balance the sweet flavor of the beets and grapes.


Roasted beets
4-5 oz. beets, quartered
Olive oil
½ cup honey
¼ cup red wine vinegar
¼ cup canola oil
¼ cup water
½ tbsp. salt

White French dressing
3 Tbsp. cider vinegar
3 Tbsp. honey
3/8 cup mayonnaise
2 tsp. Dijon mustard
1 tbsp. minced onion
½ tsp. minced garlic
1 tsp. salt
1 tbsp. lime juice
½ cup canola oil

Beet salad
1-1/2 cups arugula
1 oz. ricotta salata, shaved to order
4-5 oz. roasted beets
2 oz. White French Dressing
2 oz. red California seedless grapes, halved
1 oz. roasted pecan pieces


1. For roasted beets: Wash and cut beets into quarters. Place on parchment lined baking pan; drizzle olive oil over beets. Roast in oven at 425 F for 10 to 20 minutes, until beets are tender.

2. In blender, combine honey, vinegar, canola oil, water and salt; blend on low and increase speed until emulsified. Submerge roasted beets in mixture, leaving nothing uncovered, for at least 2 hours. Remove beets from marinade prior to serving.

3. For white French dressing: In microwave, heat honey and vinegar until blended. Cool to room temperature and pour into blender. Add mayonnaise, mustard, onion, garlic, salt and lime juice; puree until smooth. Drizzle in canola oil and blend. Place in ice bath to cool.

4. To plate: In bowl, combine arugula, ricotta salata, beets, dressing, grapes and pecan pieces; toss to combine. Transfer to serving plate.

Photo courtesy of California Table Grape Commission

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