Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed with peppery, mildly spicy, and sweet ingredients.
Peach and Roasted Beet Salad
Serves 2 as a main or 4 as a side
|Amount||Ingredient||Preparation||Where we bought it
(* Red Fire Farm CSA, ** Somerville Winter Farmers Market)
|2 cups||Beets||Roasted (see below) and cut into quarters or eighths||Northshire Farm|
|1/2||Dried chile||Crumbled (or substitute 1/4 tsp chile powder)||Home-dried|
|1/4 tsp||Dried basil|
|Few grinds||Black pepper|
|1 TBsp||Olive oil|
|2 TBsp||Lemon juice|
|1 1/2 cups||Canned peaches||Sliced or cut into bite-sized pieces||Home-canned|
|2 large handfuls||Arugula||NorthStar Farm **|
- Wash and dry the beets. Wrap each in foil and put in a single layer in a baking dish. Roast at 400 degrees for 40 to 60 minutes, depending on size. The beets are done when they’re easily pierced with a thin knife. Once they’re cool enough to handle, rub the skins off with a paper towel. Your hands will get red, but if you wash them right away, they shouldn’t stain. Slice each beet into 4 or 8 wedges, depending on size. Set aside or refrigerate for a few days, if you do this ahead of time.
- Whisk the lemon juice, chile, dried basil, salt, and pepper in a large bowl. While whisking, add the olive oil in a slow, thin stream. Doing it this way will help it combine with the lemon juice, rather than forming little pools on top.
- Add the arugula to the bowl and toss to coat all the leaves in dressing.
- To serve, put a pile of arugula on each plate and arrange the beet and peach slices on top.