Hey hey! It seems like I haven’t posted in forever. My last week and a half has gone something like this– OH to PA, PA to NYC, and NYC back to PA. I finished summer with a bang, and as of Monday I started a brand new semester of school. I’ll be posting food blogs as a grad student for at least 3.5 more years, got to love Ph.D. programs. That’s 3.5 more years of affordable, tasty and quick college cooking!
While in Ohio, I got a chance to dine at The Cheesecake Factory (they have the best iced green tea). They have some small plate options on their menu, and I’m just smitten with the beet and goat cheese salad. I wanted to recreate this salad at home, and that folks is what this post is about.
For the salad:
- Trim, peel, rinse and chop one bunch of beets (usually 3-4 heads)
- Toss beets in EVOO and sprinkle with salt and pepper
- Roast at 400° until tender
- Moisten pecan halves with water and toss with powdered sugar
- Toast pecan halves in oven when the beets are near completion
- Slice one apple into thin wedges
- Use crumbled feta cheese or a few chunks of goat cheese
- 1 to 2 tablespoons of white wine vinegar
- 1 quarter of a lemon, juiced
- Honey to taste (I added a little bit here just for a hint of sweetness)
- Sprinkle of salt, pepper and thyme
- EVOO (typically use a 3:1 or 2:1 oil to vinegar ratio)
In a bowl add arugula, cheese, apple slices, roasted beets and candied pecans. Dress and mix well. You may not use all of the dressing, but no worries, it can be stored in the fridge for a few days.
NOTE– beet greens and beet heads can be eaten (yay for no waste).
This is definitely a keeper, and I don’t have to go all the way back to The Cheesecake Factory in Ohio to eat it! :)