When earthy, robust meets fresh and vibrant flavors…enter the Arugula Beet Summer Salad. Peppery notes of Arugula and Parsley combine with fresh and vibrant mint leaves and dill. The next layer of the salad presents slow roasted sweet golden and red beets, medium boiled eggs, and creamy, tangy Gorgonzola cheese. To top it all off, toasted pine nuts, reminiscent of earthy pine forests, balsamic glaze and aromatic sunflower oil dress up the salad into a perfection on a plate. May in Colorado can bring very drastic weather, some days will be perfectly warm and the next day can bring a wintry snowstorm. This salad satisfies the urge for comforting flavors along with fresh summery ones. Although many may not agree with me but this is MY idea of comfort food.
- 2 Cups Arugula, washed
- 1 Small bunch Fresh Dill
- 1 Small bunch Italian Flat leaf Parsley
- 1 Golden Beet, roasted
- 1 Red Beet, roasted
- 3 ounces Gorgonzola Cheese, crumbled
- 2-3 Soft-medium boiled eggs
- ⅓ Cup Pine Nuts, toasted
- Sunflower Oil
- Balsamic Glaze
- Salt, Pepper
- Preheat the oven to 450. Thoroughly wash the beets, leaving the skin and tip and tail on. Place into a baking pan and fill ¼ of the way up with water. Cover with foil and bake 40-60 minutes or until soft when pierced with a fork.
- Boil the eggs 6-8 minutes in boiling water.
- Once the beets are cooled, using food-safe gloves peel the skins off the beets. Trim off the tip and tail and slice into wedges. Peel and halve the eggs.
- To toast the pine nuts, heat a small pan and toast the nuts until fragrant and beginning to color.
- Assemble the salad: Arrange the thoroughly wash arugula, parsley, dill on a platter on a plate. Then beets and eggs. Crumble the gorgonzola cheese. Sprinkle the nuts on top and dress with sunflower oil, balsamic glaze and season with salt and pepper.
Photo Step-By-Step
Preheat the oven to 450. Thoroughly wash the beets, leaving the skin and tip and tail on. Place into a baking pan and fill ¼ of the way up with water. Cover with foil and bake 40-60 minutes or until soft when pierced with a fork.
Boil the eggs 6-8 minutes in boiling water.
Once the beets are cooled, using food-safe gloves peel the skins off the beets. Trim off the tip and tail and slice into wedges. Peel and halve the eggs.
To toast the pine nuts, heat a small pan and toast the nuts until fragrant and beginning to color.
Assemble the salad: Arrange the thoroughly wash arugula, parsley, dill on a platter on a plate. Then beets and eggs. Crumble the gorgonzola cheese. Sprinkle the nuts on top and dress with sunflower oil, balsamic glaze and season with salt and pepper.
Leave a Reply