I have said this many times and the French know it all too well – it’s all about the ingredients. The quality of the items you are working with to create your dish makes all the difference in the world. This arugula, roasted beets and scallion salad I made of “just picked that morning” produce was so simple, so delicious, it was to die for. I topped it with a fresh lemon juice dressing and it was a dancing fresh, total yum feel in your mouth. It doesn’t get much better than that!!
On our way up to the Hudson Valley yesterday, we were finally early enough to make it to the Farmer’s Market in Milan and Ethel of Red Hook Farm had just picked the arugula and pulled the beets in the morning. I am so tired of store bought arugula that has zero flavor, aren’t you? Those boxes of baby arugula look all pretty and nice but really, they are tasteless.
This arugula was the big leaf variety, light in texture and full of peppery punch, just the way arugula should be! Because the texture was so light, you could eat a lot of these luscious leaves. The beets grew long and skinny, as opposed to round huge things, so they roasted quickly in 40 minutes at 425 degrees. And the scallions were a bright spring onion flavor. All so fresh, so simple, so delicious, the way all food should be.
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Now the rest of my meal yesterday sucked! I decided to try something new and…it didn’t work. 🙁 So I had some lamb cubes and a craving for pasta. With the grill here, I thought it would be interesting to brown the salted and peppered lamb on the grill – on a grill pan – make the tomato sauce on the stove top and then simmer the cubes in the sauce. Only I think I needed like 3 hours of simmer time to get those babies tender. I thought these were leg of lamb cubes but nope, it was lamb cubes for stew. To make things further worse, all I had here was white rice pasta – a pretty yucky combo with the tough meat.
Oh well, but the salad was magnificent!
Here’s what I did:
ARUGULA, ROASTED BEETS AND SCALLION SALAD – serves 2
2 bunches of farmstand large leaf arugula, trimmed, washed, spun dry and chilled
5 small beets, trimmed and scrubbed
1 Tbs. olive oil
3 scallions, white and light green parts, sliced
DRESSING:
½ tsp Dijon mustard
2 Tbs. lemon juice
¼ cup olive oil
Salt
Pepper
Preheat oven to 425 degrees. Place beets in the middle of a sheet of aluminum foil. Drizzle with 1 Tbs. olive oil and season with salt and pepper. Close up foil tightly to make a neat packet and roast in the oven for about 40 minutes until beets are tender and easily pierced with paring knife. Let cool a bit so you can handle and peel. Slice into ¼” slices.
For the dressing, whisk together the lemon juice and mustard. Season with salt and pepper to taste. Whisk in the olive oil in a slow steady stream to emulsify.
Toss together the arugula, beets and scallions. Drizzle on the salad dressing, just enough for your taste. Toss everything well and serve with LOVE.
Enjoy!
And buy a box! 🙂 They make awesome hostess and housewarming gifts. Everyone loves them!!
Veal Milanese – or Pork
Arugula, Fennel and Persimmons Salad
Best, unique salad. Best, unique friends.
Lunch with Nora
My favorite kind of dinner
What a great looking salad. I bet it was delicious. The beets look so pretty siting among the green leaves.
Jovina Coughlin recently posted…Cooking The Italian Provinces – Belluno
I know – the beets were so slender and pretty!! And so tasty!
Wonderful fresh salad Mary Frances. I am a big fan of beets especially in salad. Delicious.
Suzanne recently posted…Chimichurri Marinated Petit Filet With Roasted Potato And Tomato
Me too Suzanne!! Hope all is well!
Ugh, sorry about the lamb, but your beet salad was certainly a winner. I need to get myself to the farmers’ market—I’ll nab myself some beets for sure!!
Liz recently posted…Strawberry Waffle Cake #SundaySupper
Now is the time for the markets, Liz!! Everything is so fresh and beautiful!
Ah, you’re in my area now, Mary! (Well, sorta…Red Hook is ~60 minutes from here.) This salad sounds amazing…and we have TONS of arugula growing in our yard. It’s kinda taking over our yard in fact. With a salad like this, I think it totally balances out the troubles with the other half of dinner. 🙂
David recently posted…Guacamole Toast: 3 Ways
Thanks David – so maybe you’re north of Albany?? Home grown or farmer’s market arugula is the way to go as I’m finding the store bought kind in bags or boxes doesn’t really have any flavor anymore – it’s not peppery or spicy.
Such a beautiful and fresh salad, love everything about it.
Thanks Cheri!!
Too bad about the lamb, but the salad looks terrific! Love roast beets — my favorite way to eat them.
John/Kitchen Riffs recently posted…Ice Cream Shrub Soda with Booze (or not)
Me too!! Thanks John!
I’ve never eaten beets before in my life!!
What??? You must try beets Gigi. You will love them and they’re very good for your heart!
Love the color of that salad! When I experiment with new dishes, I also try to serve it with something that is always a winner (like a salad). We’ve had plenty of recipe fails around here too! Better luck with the lamb next time!
Dawn recently posted…Miyabi Knife Set: Which One is Right for You?
Thanks Dawn – it just needed more time to cook and then it was fall-apart delicious!!
With the tang of the arugula and the sweetness of the beats– this seems packed with flavor Mary Frances!! And in summer we eat so many salads. thanks! xo
Rhonda Sittig recently posted…Two New Blogging U. Courses Available On Demand
Thank Rhonda!! It was so delicious!!
Sorry that your meal didn’t turn out as planned but thank goodness you had a nice salad. You are right, there is nothing better than ingredients from the farm.
Karen (Back Road Journal) recently posted…Strawberry Shortcake, Gluten Free
Exactly Karen – so yummy!!
Dear Mary Frances,
This is an awesome salad with such fresh ingredients! The simpler the recipe, the better. When I read beetroot salad and the French using great produce, I am reminded of a French-inspired beetroot salad we did years ago. It might be time we revisit it again.
http://chopinandmysaucepan.com/day-3-pinot-noir-beetroot-jelly-with-goat-cheese-salad
Oh wow!! What a beautiful salad and a beautiful photo!! Thank you for sharing.
How have I not stalked your blog more thoroughly before now? I’m obsessed with your recipes. This salad looks divine- and of course I am also of the opinion that it’s all about the best ingredients!!
Sarah recently posted…Blueberry Coffee Cake
Well welcome Sarah! – and I hope you keep stalking!!!