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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.

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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.

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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.

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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. 

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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.

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