In Good Taste Recipe: Josie's Baby Beet, Hazelnut Pesto and Arugula Salad

231 NW 11th Ave

Portland, OR 97209

(503) 248-2015
Fax: 503-248-2034

In Good Taste
located in the Pearl District, Portland, Oregon.
http://www.ingoodtastestore.com

Baby Beets, Hazelnut Pesto and Arugula

The other day, I had the privilege of enjoying the most wonderful salad at a local restaurant. It contained a flavorful mix of beets, fennel and pistachios, and was altogether delicious. I was disappointed that it was gone so soon.

To satisfy my craving for more, and to take advantage of all of the wonderful baby beets that are coming into season, I concocted my own version of the salad. Depending on the portion that you serve, it can be a lovely side dish, appetizer, or first course. If you’d like, it can even be transformed into a main dish salad by plating a large portion and topping it with a sautéed chicken breast or even better…. something richer like some thinly sliced duck.

The hazelnuts are also coming into season, as is the arugula. The bitterness of the greens foils the sweetness of the beets and the dressing, while the nuts offer just the right textural “crunch.”

Baby Beets, Hazelnut Pesto and Arugula

Serves four as a starter or side- easily multiplied

1 lb baby beets, roasted, peeled, and cut into ½ inch matchsticks

8 oz baby arugula, washed and patted dry

2 oz shallots, julienned

2 oz fennel, julienned

1 teaspoon orange oil (you can use olive oil if you don’t have this on hand)

1 cup toasted hazelnuts, crushed and divided

4 oz Pecorino Romano, grated and divided

1/2 cup parsley, minced

1 teaspoon orange juice

1 teaspoon orange zest

1 clove garlic, minced

3 oz olive oil

Salt and Fresh cracked pepper to taste (about ¼ teaspoon each)

Salt and pepper to taste for adjustment

For the dressing: combine ¾ cup hazelnuts, 2 oz cheese, parsley, garlic, orange juice and zest in a food processor- pulse to combine. Drizzle in the oil and puree until smooth.

Toss the beets with the orange oil. Stir in the shallots, and fennel. Divide the beets among the four plates. Gently toss the arugula with some of the pesto. Mound some of the arugula onto the beets. Sprinkle with remaining cheese and crushed hazelnuts.

Extra pesto can be stored by topping the surface with a bit of oil, and sealing tightly into a container covered in cling film. Use it on salads, vegetables, pasta…… the possibilities are endless.

Home