📝 About This Recipe
This vibrant salad celebrates the bounty of the Pacific Northwest, featuring earth-bound root vegetables paired with the region's famous artisanal dairy. We slow-roast jewel-toned beets to concentrate their natural sugars, then nestle them atop a bed of peppery wild arugula and crunchy toasted hazelnuts from the Willamette Valley. Finished with a bright marionberry-infused balsamic vinaigrette and creamy medallions of local goat cheese, it’s a sophisticated balance of sweet, earthy, and tangy flavors.
🥗 Ingredients
The Roasted Beets
- 3 medium Red Beets (scrubbed and stems removed)
- 3 medium Golden Beets (scrubbed and stems removed)
- 2 tablespoons Extra Virgin Olive Oil (for roasting)
- 1/2 teaspoon Kosher Salt
Marionberry Balsamic Vinaigrette
- 1 tablespoon Marionberry or Blackberry Jam (seedless preferred)
- 3 tablespoons Balsamic Vinegar (aged quality)
- 1 teaspoon Dijon Mustard (smooth style)
- 1 small Shallot (very finely minced)
- 1/2 cup Extra Virgin Olive Oil (cold-pressed)
- 1/4 teaspoon Black Pepper (freshly cracked)
Salad Base and Toppings
- 5 ounces Baby Arugula (washed and dried)
- 4 ounces Fresh Chèvre (Goat Cheese) (crumbled or sliced into rounds)
- 1/2 cup Hazelnuts (Filberts) (raw, skins removed)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 teaspoon Honey (local wildflower honey)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the scrubbed red and golden beets on a large piece of heavy-duty aluminum foil.
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2
Drizzle the beets with 2 tablespoons of olive oil and sprinkle with kosher salt. Fold the foil up tightly to create a sealed pouch, placing it on a rimmed baking sheet to catch any leaks.
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3
Roast the beets for 50-60 minutes. They are done when a paring knife slides into the center of the largest beet with no resistance.
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4
While the beets roast, spread the hazelnuts on a small baking sheet. Toast them in the same oven for 8-10 minutes until fragrant and golden. Let them cool, then roughly chop.
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5
Prepare the vinaigrette: In a small bowl or mason jar, whisk together the marionberry jam, balsamic vinegar, minced shallots, Dijon mustard, and honey.
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6
Slowly stream in the 1/2 cup of olive oil while whisking constantly to create a thick, emulsified dressing. Season with black pepper and set aside.
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7
Once the beets are finished, carefully open the foil pouch (watch for steam!) and let them cool until they can be handled.
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8
Using a paper towel, rub the skins off the beets—they should slip right off. Slice the beets into 1/2-inch thick wedges or rounds. Keep the red and golden beets separate until assembly to prevent the red juice from staining the golden ones.
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9
In a large mixing bowl, toss the arugula with just enough vinaigrette to lightly coat the leaves.
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10
Arrange the dressed arugula on a large platter or divide among four individual plates.
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11
Artfully arrange the red and golden beet slices over the greens.
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12
Top with the crumbled goat cheese, toasted hazelnuts, and fresh chives.
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13
Drizzle the remaining vinaigrette over the top of the beets and cheese just before serving.
💡 Chef's Tips
Wear gloves when peeling red beets to avoid staining your hands bright pink. If you can't find marionberry jam, seedless blackberry or raspberry jam works beautifully as a substitute. For the creamiest goat cheese, use a piece of unflavored dental floss to 'cut' the log into perfect rounds without squashing them. Roast the beets up to two days in advance and keep them chilled; cold beets provide a lovely temperature contrast to the toasted nuts.
🍽️ Serving Suggestions
Pair with a crisp Oregon Pinot Gris or a dry Rosé to complement the earthy beets. Serve alongside a warm, crusty sourdough baguette and salted herb butter. This makes an excellent starter for a main course of cedar-planked Pacific salmon. For a protein boost, add slices of grilled chicken breast or smoked trout.