Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
Subscribe here for my fresh, seasonal recipes with an international twist.

Golden Beets & Little Red Potatoes, Arugula Salad

Golden Beets & Little Red Potatoes, Arugula Salad

Golden Beets & Little Red Potatoes, Arugula Salad

Senses bursting on overload, I happened onto the ultimate perfect timing in a plethora of the freshest, most colorful displays of produce ever last week just following a meeting held at a market cafe table set on the patio outside. One of those warm, crystal clear, sunny fall days.

spg-3283

The bins were so bursting forth with selection that every time I ripped another sheet from the rolling plastic bag dispenser, I was back again having eyed another and another perfect choice, greens of every hue, shades of reds, tints of golden. When I say perfect choice however, it doesn’t mean I had any idea what I was planning to prepare, only certainty that many delicious dishes would shortly occur. 

One of these prepared from among the day’s selections, Golden Beets & Little Red Potatoes, Arugula Salad.

spg-3306

Bounty always seems to inspire creativity making the combination of ingredients an easy task, but in this case, once shared, the question came to mind, is this Golden Beets & Little Red Potatoes, Arugula Salad best for a Dinner Party or a Tailgate? As it turned out everyone unanimously agreed: Both.

spg-3290

Today’s salad is a good example on how you can use lots of fresh vegetable combinations in salads, utilizing them for the elegant beginning of a dinner party among friends, or, simply preparing the ingredients separately, later tossing them all together just before presenting them as a healthy, appetizing side on the Tailgate table. 

spg-3350

Really, it just goes to show you, no matter what the feature of your meal at the shared table, from a sautéed French style fresh fish in butter sauce to a grilled burger or a slab of ribs straight off the grill, a beautiful side dish bursting with color and flavor suits perfectly well on any special occasion from the Dinner Party to the Tailgate. Bon Appetit. Go Team.

Golden Beets & Little Red Potatoes, Arugula Salad

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Category: Salads, Tailgate/Team Family

Cuisine: American Homestyle

Servings: 4

Golden Beets & Little Red Potatoes, Arugula Salad

Ingredients

  • For Preparing the Salad:
  • 3-4 small golden beets
  • 12 little red potatoes
  • 3 scallions, green part included, chopped very, very finely
  • 2 cups baby arugula
  • For the Dressing:
  • heaping 1/2 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar, such as Braggs pure, unfiltered
  • 1 tablespoon maple syrup
  • 1/3 cup olive oil
  • couple grinds black pepper
  • pinch of coarse kosher salt

Instructions

  1. Preparing the Salad: Preheat oven to 350 degrees. Cut off both ends of beets. Pour around one and a half inches of water into a smallish sized gratin dish, set beets in upright, cover with foil and place into oven. Cook beets for 35- 45 minutes or until beet is just fork tender all the way through. Remove from oven, drain liquid from dish, once beets have come to room temperature slip off the skin, cut into bite sized chunks similar size to baby potato halves
  2. While beets are cooking, rinse baby potatoes, place into a vegetable steamer, steam potatoes around 17 minutes or longer until just fork tender all the way through. Remove potatoes from steamer, cool to room temperature before cutting in half
  3. Preparing the Dressing: Whisk dressing ingredients together until emulsified
  4. Assembling the Salad: Place golden beets and potatoes into a large sized mixing bowl, sprinkle in scallions stirring throughout. Pour over the dressing stirring to coat vegetables well, tumble in the baby arugula and toss through. Spoon salad evenly over plates and serve straight away
  5. Golden Beets and Little Red Potatoes may be prepared in advance then tossed with scallions, dressing and arugula just before serving
http://spicedpeachblog.com/golden-beets-little-red-potatoes-arugula-salad/

This entry was posted in Salads, TAILGATE / Team Family and tagged , , . Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.
Leave a Comment »

8 Comments

  1. Joanne C.
    Posted October 26, 2016 at 9:33 am | Permalink

    What a beautiful salad. I’ll take that at a dinner party anytime.

  2. Meredith A.
    Posted October 26, 2016 at 9:35 am | Permalink

    Hi Peg, the salad looks so pretty. Good idea for a tailgate and I would love to serve it at a Dinner Party too.

    • Posted October 26, 2016 at 9:37 am | Permalink

      Hi Meredith! Happy to see you. Thanks so much. The salad really is pretty and just goes to show you the versatility of dishes beyond the grill for Tailgating. Thank you for stopping by.

  3. Posted October 26, 2016 at 6:04 pm | Permalink

    Wow Peggy, such a simple salad, love this combination. I think a lot of the veggies that grow in the same season work together fabulously. Great dressing too!
    cheri recently posted…Hazelnut Cacao Nib GranolaMy Profile

  4. Posted October 28, 2016 at 8:06 am | Permalink

    It looks like the perfect transition from salad to Buddha bowl. The cooler weather calls for heartier fare, and this is perfect. Thank for the idea…simple, beautiful, and delicious!
    Kelly recently posted…Global Entry: What You Need to KnowMy Profile

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*

CommentLuv badge

Facebook Comments

  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.