easy entertaining | food
Beet and Strawberry Salad with Arugula and Poppy Seed Dressing (Serves 6)
For the salad: 3 medium red beets Olive oil, for drizzling 3 medium yellow beets 4 cups strawberries, hulled and quartered 6 ounces baby arugula 3 ounces goat cheese, crumbled Preheat the oven to 425°F. Place the red beets on a 12-inch piece of aluminum foil, drizzle with the olive oil, and wrap into a tight packet. Repeat with the yellow beets to make two big packets. Place the packets directly on the middle rack of the oven and bake for 1 hour, or until the beets are soft when pierced with a knife. Remove from the oven and set aside until the beets are cool enough
to touch. Remove and discard the skins and cut the beets into 1-inch cubes. In a large bowl, combine the beets, strawberries, and arugula and drizzle with the desired amount of dressing. Toss to coat and place on a serving platter or in a glass bowl. Top with the crumbled goat cheese and serve at room temperature.
For the poppy seed dressing: 1 cup sliced strawberries 2 tablespoons sugar 1 â „ 3 cup apple cider vinegar 1 â „ 3 cup extra virgin olive oil 1 tablespoon poppy seeds Kosher salt and freshly ground black pepper, to taste In a blender, combine the strawberries, sugar, and vinegar. Blend on low, and then, with the machine running, slowly add the oil until all of the oil is incorporated. Pour the dressing into a bowl, stir in the poppy seeds, taste, and add salt and pepper as needed. Transfer to an airtight container and store in the refrigerator for up to 1 week.
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