Balsamic Beet and Arugula Salad
What better way to begin a Thanksgiving meal than with this glorious ruby-red salad? The chevre (soft goat cheese) wonderfully complements the earthy beets. But vegans (and those wishing to reduce their fat intake) can omit it.
Ingredients4 medium beets
1/2 red onion, sliced very thin
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons sugar
2 tablespoons capers
1 teaspoon ground cumin
salt and freshly ground black pepper to taste
2 cups arugula, washed
2 tablespoons chopped chives
4 ounces chèvre (optional)
Nutrition FactsPER SERVING (with chevre): 278 calories, 50% fat (13 g; 5 g saturated), 37% carbs (21 g), 13% protein (21 g), 5 g fiber, 86 mg calcium, 2 mg iron, 355 mg sodium.
PER SERVING (without chevre): 152 calories, 40% fat (7 g; < 1 g saturated), 53% carbs (20 g), 7% protein (3 g), 5 g fiber, 47 mg calcium, 1.6 mg iron, 251 mg sodium. Serves 4.
Directions1. Wash the beets and place them in a large pot; cover them with water. Bring to a boil, then simmer over medium heat for about 30 minutes or until the beets are tender when pierced with the tip of a sharp knife. Drain, cool, and using your hands under running water, slip the skins off the beets. Cut into bite-size pieces.
2. In a medium bowl, toss the beets with the red onion, olive oil, balsamic vinegar, sugar, capers, and cumin; add salt and pepper.
3. Just before serving, add the arugula to the beets and gently toss.
4. Mound on a platter and garnish with chives and, if desired, crumbled goat cheese.