Spring Salad

I love the fresh flavors in this salad.  Try to find different varieties of beets.  They look very pretty in the salad.

Winter Salad

2-3 beets, cleaned, rubbed with olive oil and roasted until fork tender (325 degrees for about 1 3/4 hrs.)

4 radishes, thinly sliced

arugula

1/4 c pecans, lightly toasted

or grated parmesan cheese

Dressing:

2 T vinegar (use your favorite flavor – I love Pear Chardonnay vinegar)

6 T olive oil (approximately)

Slowly pour the olive oil into the vinegar while whisking.  You want to emulsify the vinegar in the oil.  You will know if you did this correctly if you don’t have an oil slick on top when you are done.  Don’t worry either way, it will still taste wonderful!.

Add some fresh herbs, salt and pepper.  I prefer fresh thyme.

Place the arugula in a large bowl and pour some of the dressing over.  Toss to coat all the arugula.  Portion the salad out onto plates.  Refrigerate any unused dressing for later use.

Arrange the roasted beets and sliced radishes on the dressed arugula.  Top with some pecans or grated cheese and serve.