Roasted Beet Salad

Serves 4

6 fresh beets, stems removed

Olive oil, as needed

Salt and pepper, as needed

Baby arugula, as needed

1 cup candied nuts (recipe follows)

1/2 cup gorgonzola cheese

1/2 cup sweet sherry vinaigrette (recipe follows)

1/2 cup pickled onions (recipe follows)

Toss beets, skin-on, in a touch of olive oil and then season liberally with salt and pepper.

Wrap loosely in aluminum foil and, in a 400°F oven, roast until a knife passes through easily, approximately 45 minutes to an hour and a quarter, depending on your oven.

Let beets cool in the foil and then peel them. I recommend wearing gloves for this since fresh beets will stain everyone and everything within 30 feet.

When you are ready to assemble the salad, toss the arugula in a small amount of dressing and put the beets on the plate as the base.

Add the gorgonzola, nuts and onions and then top off with shingled slices of beets

Candied Nuts

Makes 2 cups

2 cups walnuts, whole

2 tablespoons confectioner’s sugar

Splash of water

Pinch of cinnamon

Pinch of salt

The water is key here. It is important to use only enough water to dissolve the confectioner’s sugar and coat the walnuts.

Toss the ingredients together and place on a sheet pan sprayed with pan coating.

Bake for 5 minutes at 350°F and remove from oven.

Toss well with a spatula and place back in oven.

Bake for 4 minute intervals, removing to toss, until nuts are darkened. They will still be soft. They will not crisp up until they are cooled.

Sweet Sherry Vinaigrette

Makes 2 cups

1/2 cup sherry vinegar

1 tablespoon Dijon mustard

3 tablespoons sugar

6 fresh basil leaves

1 roasted garlic clove

1 1/4 cups grapeseed oil

Salt and pepper, as needed

Combine everything up to, but not including, the oil in a tall container. A small diameter works best if you are using an immersion blender.

Stick your immersion blender (stick blender) in the mixture and blend well.

With the blender running, slowly drizzle in the oil until the dressing has emulsified.

Season to taste.

Pickled Onions

Yields about 2 cups

1 cup red vinegar

1 sprig fresh thyme

1/2 cup sugar

1 large red onion

Salt and pepper to taste

Julienne the onion and place in a sieve. Run cold water over the onion as this will remove some of the gases that make the onion so unpleasant.

Bring the remaining ingredients to a boil in a saucepan and remove immediately.

Put the onions in a bowl and pour the hot pickling goo on top.

Place in the refrigerator, uncovered until cool. Cover and let sit for at least 4 hours before using.  These will last for up to 7 days.

— Paul G. Suplee is a certified executive chef and ProChef certified Level-3. He is a writer and culinary instructor. Find his ePortfolio at www.heartofakitchen.com.