I just love the vibrant colors in this salad! The sweetness of the beets pairs well with the peppery arugula and onions. You can serve the salad all on one large plate or divided between individual salad plates; I myself happen to love the presentation of the large ring of beets and mound of dressed greens and onion on one large plate.
Adapted from Bon Appetit, April 2007.
Ingredients
4 medium (2 1/2 inch diameter) golden beets, trimmed, scrubbed
3 tbsp olive oil
1/2 cup very thinly sliced red onion
1/4 cup extra-virgin olive oil
2 tbsp drained capers
2 tbsp minced fresh chives
6 cups (loosely packed) baby arugula or spinach
Directions
Preheat oven to 375. Toss the beets with oil in an 8×8 baking pan; sprinkle them with salt, cover the pan with foil, and roast until they’re tender — about 1 hour. Remove the pan from the oven and let it stand, still covered with foil, at room temperature for 20 minutes. Remove the foil, take out the beets, and peel them (the skins should slip off really easily). Place peeled beets in a bowl; cover and chill at least 1 hour (you can do this step ahead and keep them in the fridge until you’re ready to assemble the salad.)
Toss onion, oil, capers, and chives in a small bowl. Thinly slice beets. Arrange beets in concentric circles on each of 6 small plates (or on 1 large plate). Mound arugula atop center of beets; spoon onion-caper mixture over. Sprinkle with salt and pepper.
Serves 4-6.
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