This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!
Chef Adam DeManaco, HomeGrown Brewing Company, Oxford, MI
For the Beets:
5 pounds beets (mix golden and red)
¾ pound Arugula (8 cups)
½ cup hazelnuts, roasted and chopped
1 cup goat cheese or crème fraîche
Red wine vinegar
For the pickled cherries:
1 pound Michigan dried cherries, pickled
1½ red wine vinegar
2 oranges, zested and juiced
½ cup sugar
1 cinnamon stick
½ teaspoon whole black peppercorn
½ teaspoon coriander
Pickle the dried cherries (1-3 days before): Add all ingredients, except cherries and sugar and bring to a simmer. Whisk in sugar until dissolved. Through a fine, wire-mesh strainer, pour liquid over cherries. Cover and refrigerate overnight.
Preheat oven to 350 degrees. Peel beets and coat in olive oil, salt and pepper (to taste), and add a few dashes of red wine vinegar. Cover beets in foil and roast on a cooking sheet for 3 hours. Cool beets and cut to desired thickness.
Make dressing. Combine ⅓ cup pickled cherry liquid with 1 cup olive oil. Whisk until emulsified.
Combine cooled beets with cherries, arugula, and goat cheese. Toss with a small amount of dressing (enough to evenly coat).
Plate and serve topped with a sprinkle of chopped hazelnuts.
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