Boehmer’s Baby Beet Salad

Whether you’re a beet lover or just looking to add more vibrant veggies to your diet, this salad is a game-changer. It’s perfect for impressing guests, a wholesome family dinner, or when you want to treat yourself to something special and healthy. Plus, it’s a feast for the eyes with its array of colors!

Ingredients You’ll Need

For the star of the show – The Beets:

• 6 of each: red, yellow, and candy cane baby beets (Yes, we’re making this a colorful affair!)

For the creamy contrast:

• 10 ounces (300 ml) of creamy goat cheese (The creamier, the better!)

For the green and the crunch:

• 1 small container of baby arugula (Freshness in every bite!)

For the final flourish:

• 1 bunch of chives, finely chopped (Because we’re all about those details)
• Salt and pepper, to your taste (Seasoning is everything!)

For the magical drizzle – The Vinaigrette:

• ⅓ cup (80 ml) of cranberry plum vinegar (The secret ingredient for that wow factor)
• ¾ cup (180 ml) of vegetable oil (For that silky smooth dressing)
• 1 tablespoon (15 ml) of finely chopped shallots (A little bite of sharpness)

Let’s Make Magic: Preparation Steps

1. Beet Boiling Bonanza: Grab three pots (yes, three!) and boil each color of baby beets separately for 20-25 minutes. Why separately? We don’t want the colors bleeding into each other – we’re going for a visual masterpiece here.
2. Cool & Peel: Post-boil, give those beets a cold shower under running water. Once they’re cool to the touch, slip off those skins with your hands (Pro tip: wear rubber gloves unless you want beet-dyed hands for days).
3. Slice & Dice: Quarter those beets into bite-sized pieces and toss them into a mixing bowl. We’re getting closer to the masterpiece.
4. Vinaigrette Vibes: Whisk together the cranberry plum vinegar, vegetable oil, and chopped shallots. This vinaigrette is about to bring everything together in a symphony of flavors.
5. Dress & Impress: In two separate bowls, gently coat your beets and baby arugula with the vinaigrette. Don’t be shy with the dressing, but remember, we’re going for coated, not swimming. Season with salt and pepper to taste.
6. Plating Perfection: Start with a bed of baby arugula on each plate, nestle your beets beautifully in the center, and crown each with a generous dollop of goat cheese. Finish with a sprinkle of chives for that chef’s kiss.

Why This Salad Rocks

• A Visual Feast: This salad isn’t just delicious; it’s a work of art on a plate.
• Health in Every Bite: Packed with nutrients, this salad is as good for you as it is gorgeous.
• Flavor Explosion: The creamy goat cheese, earthy beets, and tangy vinaigrette create a taste sensation that’s hard to beat.

Ready to dive into this colorful culinary adventure? This salad is a testament to the beauty and deliciousness that comes from combining simple, fresh ingredients with a little creativity.