Hello! Welcome to The Salad Project! Our weather is unseasonably warm here in S. California so I’m having a burst of summer-type salads. I actually harvested a fresh red tomato from my garden today. I was not too hopeful about the taste since the texture seemed extra-firm. But what an explosion of summer flavor! It’s unexpected but appreciated!
Today I roasted some small golden beets with olive oil and salt. They came out of the oven crispy but soft – perfect for a salad! I also had a bag of arugula on hand from Trader Joe’s. I don’t often buy bagged greens but I haven’t made it to the Farmers’ Market in a few weeks. If you have never tried arugula, please do asap! It’s a slightly peppery green that is perfect in salads, cooked with pasta or made into pesto. You can throw it into some soup at the end of cooking for a burst of pretty green color. I think it’s perfect for pesto because it is so flavorful but also holds its bright green color. I sometimes add some fresh spinach too, just to amp up the nutrients. Today I made a batch of arugula pesto that I used for my dressing. Instead of my usual sunflower seeds, I added chopped walnuts and used walnut oil in place of olive oil. The combination of walnuts and arugula is fantastic! You just have to try it! I have about 1 cup left of this yummy sauce. The rest will be used with pasta salad tomorrow or maybe on sandwiches or in lasagna…Love, love, love pesto!
Roasted Golden Beets & Arugula Walnut Pesto Salad (Serves 2-4)
For the Roasted Beets:
5 small or 3 large Golden Beets (or other beets)
4 tbsp olive oil
1 tbsp kosher salt
Preheat oven to 400F. Use about 1 tbsp of oil to coat a baking sheet. Set aside. Wash the beets thoroughly and trim any leaves. Cut in quarters or eighths, depending on size, and place on the baking sheet. Drizzle the remaining oil over the beets, coating all sides. Sprinkle the salt over the beets and place in the oven. Bake for 15 minutes, then if they aren’t soft enough, cover with foil and bake for 10 more minutes or until soft. Remove from the oven and set aside to cool.
Now make the Arugula Walnut Pesto:
2 packed cups arugula leaves, washed
1 – 3 cloves of garlic, crushed
2 tsp kosher salt
1/2 cup chopped walnuts
1/2 to 1 cup of walnut oil
Place arugula, garlic, salt and walnuts in a blender in that order. Pour in 1/4 cup of oil and turn on to blend. As it’s blending, slowly add more oil through the top (or stop the blender and add a bit of oil at a time) and continue to blend until the mixture flows freely and loosely in the blender. This is the best way I can think of to explain this! 🙂 The pesto will be a smooth, thick sauce (rather than the usual chunky pesto though you can leave it chunky if you like). Here’s a close up of the pesto (not the greatest shot – the sun is so low that it makes winter photography almost impossible!):
Assemble the salad:
1 cup of cooked quinoa
1/4 of a lemon
2 cups of arugula leaves, washed and dry
2 pinches salt
black pepper to taste
2 tbsp walnuts, chopped
1 recipe Roasted Beets
1 recipe Arugula Walnut Pesto
Squeeze the lemon over the quinoa and mix well. Divide the arugula leaves amongst your plates and top with divided quinoa. Sprinkle a pinch of salt and black pepper over each salad. Divide the beets over each salad and top with a few walnuts. Now drizzle the pesto over each salad to taste. Enjoy!