Growing up we never had beets, brussels or radish in our house. We were very traditional vegetables eaters (broccoli, beans, cauliflower etc). As an adult i’ve been eating all the beets I can get my hands on. I love them pickled on salads, roasted beats mixed in with potatoes, steamed beats with a bit of walnut and goat cheese….
when we were in California we went to the restaurant that we went to on our honeymoon (which after 20 years the owner is retiring this year) we had this amazing take on caprese salad with beats and mozzarella. instead of balsamic it was a good quality olive oil with a shaving of truffle mushrooms. it was refreshing after a hot convertible ride in from Napa. (woah I just sounded way fancy). But it was our 10 year anniversary so what a better time to be fancy?
since this was technically a sunday afternoon snack lunch i didn’t splurge for the truffle shavings but luckily i had some truffle salt on hand. i roasted the beats in my breville oven so i didn’t have to turn on my big oven. and then i placed them on a bed of dressed arugula with salt, pepper, mozzarella and truffle salt. it was the perfect light lunch after a busy morning in the garden.
how to make it.
a bunch of beets
salt and pepper
a ball of mozzarella
grab a bunch of beets, peel and slice. toss in salt, pepper and olive oil. roast for 30 minutes (or until cooked) at 400
wash and dry the arugula and swizzle around in the bowl you used to season the beets. place on a platter*.
allow the beets to cool, place on arugula alternating with the mozzarella
sprinkle with truffle salt and enjoy!
*i typically make a couple batches at one time so I can enjoy salads throughout the week and not have to make a beet peeling mess.