Balsamic and Orange Roasted Chioggia Beet & Astro Arugula Salad with Lemon Vinaigrette

By / Photography By Gretchen Hanson | June 08, 2017


Cut beets in a one inch dice and toss with oil. Roast in a 400° oven for 45 minutes stirring frequently. While beets are roasting, in heavy stock pot reduce pomegranate juice, balsamic vinegar, orange juice and red wine over medium heat until roughly one quarter of volume. When beets are beginning to brown, glaze with half of balsamic reduction and cover with tinfoil. Turn down heat to 350° and roast for 30 more minutes. Let cool and toss with remaining balsamic mixture. Serve as is for beet fanatics or assemble as salad.

For salad, whisk together lemon vinaigrette ingredients and set aside. Clean arugula, top with cucumbers, vegan cheese, blackberries and beets. Drizzle with lemon vinaigrette.

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Roasted Chioggia Beets
  • 5 pounds Chioggia beets
  • ¼ cup grapeseed or olive oil
  • 1 cup pomegranate juice (use the good stuff)
  • 1 cup balsamic vinegar
  • 1 cup fresh squeezed orange juice
  • 1 cup Sposato Cabernet or other red wine
  • 1 teaspoon nutmeg
  • ½ teaspoon cayenne
  • 1 teaspoon herbal sea salt
  • ½ teaspoon white pepper
Lemon Vinaigrette
  • 3-4 tablespoons Just Mayo by Hampton Creek
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoons champagne vinegar
  • 1 tablespoons extra virgin olive oil
  • Pinch herbal sea salt
  • Pinch white pepper
  • 2 pounds baby Astro arugula
  • 2 Jade Japanese cucumbers peeled and sliced
  • 4 ounces goat cheese or vegan cashew cheese
  • 1 cup roasted Chioggia beets
  • 1 cup blackberries
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