Roasted beet, cherry & arugula salad
Roast
Roasting
This summer I’ve been making a simple salad with arugula, cherries, and pecorino dressed with balsamic vinaigrette. My salad and I were getting along just fine, and I certainly had no intention of trying to improve upon it. But that all changed when my husband shared the menu of the meal he recently had at Paulee in the Willamette Valley. The first thing that caught my eye was a roasted beet and cherry salad with greens and a cherry-sherry vinaigrette. I’d never had roasted beets with cherries but it’s one of those combinations that makes so much sense and seems so obvious that you wonder why in the heck you’ve never thought of it before. With no specifics on the Paulee salad (my husband hadn’t ordered it), I decided to wing it and build off the salad I’d been making – and the result is quite possibly one of the best, most beguiling salads I’ve made or had in a long time. While the following ingredients work really well together, this is the type of recipe that’s open to improvisation. Any salty cheese would work well, as would walnuts in place of the almonds or basil in place of the mint. Some thinly sliced prosciutto would be a nice addition if you want to make it more substantial. Definitely roast extra beets while you’re at it so you can make this salad all week long.
Share:
0
32
0
Comments