Roasted Beet and Arugula Salad with Grapes
Chef-partner Peter Vauthy
Red the Steakhouse
Cleveland, Ohio
This roasted beet salad gets a sweet spin with the addition of grapes. A tart dressing and slightly salty ricotta salata add flavor and texture contrast. The salad can be served as an entree with the addition of a protein, or as a starter or side, as it is at Red the Steakhouse in Cleveland.
Ingredients
Beet salad
4 to 5 oz. beets, quartered
Olive oil
1½ cups arugula
1 oz. ricotta salata, shaved to order
2 oz. red California seedless grapes, cut in half
1 oz. roasted pecans
Beet salad marinade
½ cup honey
¼ cup red wine vinegar
¼ cup canola oil
½ tbsp. salt
¼ cup water
White French dressing
3 tbsp. cider vinegar
3 tbsp. honey
3/8 cup mayonnaise
2 tsp. Dijon mustard
1 tbsp. fresh minced onion
½ tsp. minced garlic,
1 tsp. salt
½ cup canola oil
1 tbsp. lime juice
Steps
1. Preheat oven to 425 F. Wash beets and cut into quarters. Place on parchment lined baking pan; drizzle olive oil over beets. Roast in preheated oven for 10 to 20 minutes, until beets are tender; set aside.
2. For marinade, combine all ingredients in blender container. Blend on low until combined; increase speed until emulsified. In bowl, submerge roasted beets in marinade, leaving nothing uncovered, for at least 2 hours. Remove beets from marinade prior to serving.
3. Meanwhile, prepare dressing: In microwave, combine honey and vinegar in measuring cup; microwave until blended. Cool to room temperature and pour into blender container. 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. In shallow serving bowl, combine arugula, ricotta salata, roasted beets, dressing, red grapes and pecan pieces; toss to combine and serve.
Photograph courtesy of California Table Grape Commission