Beet and Arugula Salad

This tangy spring beet and arugula salad is a great way to shake off the winter blues with fresh flavors!

Serves 8

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
Olive oil
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.

HomeGrown Brewing Company, 28 N. Washington St., Oxford, MI 48362

Find more great recipes here.