Cooking TV shows grew immense popularity over the last decade or two, and I think I’m not alone when I say they are sometimes really fun to watch.I picked this recipe from one of Ina Garten’s TV episodes, and it’s one of those non-deceptive recipes where what you see is what you get: it looked really good and it tasted really good.
I made this salad for a gathering that included some palates adverse to adventurous cheeses, so I reluctantly used feta cheese in place of the suggested goat cheese Ina used. I think a blue cheese would work wonders as well. As for the greens, any sharp, peppery green would do. I used Jerjir (جرجير) which is akin to rocket and arugula.
4 beetroot, clean
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp Dijon mustard
1 tsp salt
1/2 tsp pepper
3 cups rocket/arugula
1/4 cup roasted salted almonds
*feta, or goat, or blue cheese
Wrap the beetroot individually in foil and roast in a preheated 420F oven for about an hour (until a knife easily goes in and slides back out).
Meanwhile, whisk the balsamic, mustard, salt, pepper, and olive oil well.
When the beets are done, let them cool for 10 minutes until cool enough to handle, but still warm.
Peel the beetroot and slice into wedges.
Toss the beetroot wedges (still warm) into the balsamic vinaigrette and set aside until fully cooled.
Note that the warmer the beetroot, the more they absorb flavor from the dressing.
Spread the clean, dry rocket or arugula into the serving dish.
Scatter the cooled beetroot over the greens; and finish off with dots of cheese and sprinkles of almonds.
Drizzle with a bit of extra olive oil and balsamic vinegar and serve immediately.
Note that the beetroot itself holds up really well over time, but once the greens are dressed they must be consumed as soon as possible.