Marinated Beet Salad with Roquefort and Spiced Walnuts
Makes 4 servings
When I worked for Frank Stitt at Highland’s Bar & Grill I worked Garde Manger, often, which meant I worked the salad station. There was a salad with marinated beets and I was obsessed with them. I have always liked beets but this marinated dish made them taste like candy and I had to share my version of these tasty bites! The marinade is also used as the vinaigrette!
2 cups quartered cooked red beets (recipe follows)
3 tablespoons sherry vinegar
1 teaspoon whole grain mustard, such as Maille
2 tablespoons chopped shallots
1 tablespoon chopped fresh thyme
1 teaspoon raw honey
¼ teaspoon fine sea salt
2 teaspoons extra virgin olive oil
In a small bowl, stir together sherry vinegar, mustard, shallots, thyme, honey and salt until combined. Let stand for about 10 minutes to allow the shallots to soften. Stir in olive oil and beets until combined. Let stand for about 10 minutes more until the beets begin to absorb the vinegar.
1 cup raw walnuts
2 teaspoon extra virgin olive oil
¼ teaspoon ground fennel seed
¼ teaspoon ground cardamom
1/8 teaspoon fine sea salt
Preheat oven to 325°. Toast walnuts in oven for about 10 minutes until fragrant and golden brown. Remove from oven and place in a small bowl. Drizzle with oil and sprinkle with fennel, cardamom and salt until combined.
Putting it all Together:
1 5-ounce container arugula
2 cups marinated beets + marinade
1 cup spiced walnuts
½ cup Roquefort cheese
In a large bowl, toss together arugula, beets, walnuts and cheese until combine. Drizzle remaining marinade over salad and serve immediately.