Recipe

Insalata Margherita (Beet & Arugula Salad)

Insalata Margherita (Beet & Arugula Salad)
  • This recipe was entered in the contest for Your Best Beets
  • Chef

    djgibboni's Notes: One of my summer favorites! I serve this to my guests when I'm entertaining outdoors, and it never fails to please. The names comes from the (sort of) green, white, and red of the ingredients...

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Serves 6 - 8

  1. Wash beets and trim of greens or stems. Place the beets on a generously sized sheet of heavy-duty aluminum foil. Drizzle the vegetable oil over them, then rub the oil around each beet. Fold up the foil and seal them into a packet. Place the foil packet into a baking dish or onto a baking sheet, and roast in a 350°F oven for 1 to 1 1/2 hours, until the beets are tender (a knife inserted will come out easily). Let cool fully!

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  2. When the beets are cool, rub the skins off. A bit of running water helps doing this. Use a paring knife for any stubborn bits of skin.

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  3. Cut up the beets into bite-size chunks. I prefer half-moon shapes, but any shape will do!

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  4. Make a dressing with the olive oil, vinegar, salt, pepper, garlic, sugar, and thyme.

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  5. Dress the arugula with about half the dressing in a large mixing bowl, then transfer to a serving platter.

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  6. Arrange the beets on top of the arugula. Break up the feta, and scatter over the beets and arugula. Dress with the remaining dressing.

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  7. Serve immediately.

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Fany Gerson answered I need a crispy garnish for my tres leches. something delicate like a tuile, but not a tuile. Any ideas? 9 months ago