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Late Summer Beet, Arugula, and Goat Cheese Salad

June 02, 2021
Len Small/Tablet MagazineLen Small/Tablet Magazine

There is a joke about the Jewish calendar that goes something like this, “While sitting in synagogue, one man turns to his friend and says, ‘When is Hanukkah this year?’ The other man smiles slyly and replies, ‘Same as always: the 25th of Kislev.’ ” It’s a joke, but it makes an important point: The date of Jewish holidays does not change from year to year. Holidays are celebrated on the same day of the Jewish calendar every year, but the Jewish year is not the same length as a solar year on the civil calendar used by most of the western world, so the date shifts on the civil calendar. This year, Rosh Hashanah, which typically falls a little later in the year, begins in early September, when summer fruits and vegetables are still overflowing. So, why not lighten up the traditional menu to showcase all that the market still has to offer? Here are some recipes from chef Melissa Petitto

Featured in: Market Value

Ingredients

  • 1pound large loose beets, golden, red and/or candy striped
  • 4cups wild arugula
  • ¼ cup goat cheese, crumbled
  • 1orange, segmented and juiced, separated
  • 1tablespoon good quality local honey
  • ¼ cup olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
Yield: 4 servings

Preparation

  • Step 1

    Preheat oven to 375 degrees.

  • Step 2

    De-stem and scrub beets. Wrap in foil and place on a sheet tray. Bake for 50 minutes or until tender. Transfer to a bowl, cover with saran wrap, and refrigerate for at least two hours.

  • Step 3

    After beets have cooled, peel all beets. On a mandoline or slicer, slice beets very thinly. This may be done with a knife, but will take a little longer. Keep all different color beets separate so that the color does not bleed.

  • Step 4

    Arrange beets in concentric circles in any pattern you wish on a serving platter.

  • Step 5

    To make the dressing, combine the orange juice (1/3 cup) and honey, whisk in the olive oil, and season with salt and pepper. Reserve.

  • Step 6

    Right before serving, toss arugula in the reserved dressing and place in the center of arranged beets. Top with crumbled goat cheese and orange segments. Serve immediately.