Food
Beet and Strawberry Salad with Arugula and Poppy Seed Dressing

Beet and Strawberry Salad with Arugula and Poppy Seed Dressing
Makes: 6 servings

The deep red of beets, bright red of fresh strawberries, and sunny gold of yellow beets merit a clear glass bowl in which to serve this flavorful salad. Tangy goat cheese balances the sweetness of the vegetables and fruit. Try this delicious salad dressing on other fruit salads or tossed green salads.

Ingredients:

  • 3 medium red beets
  • Olive oil, for drizzling
  • 3 medium yellow beets
  • 4 cups strawberries, hulled and quartered
  • 6 ounces baby arugula
  • Poppy Seed Dressing (recipe follows), room temperature 3 ounces goat cheese, crumbled

 

Directions:

  • Preheat the oven to 425°F.
  • Place the red beets on a 12-inch piece of aluminum foil, drizzle with the olive oil, and wrap into a tight packet.
  • Repeat with the yellow beets to make two big packets.
  • Place the packets directly on the middle rack of the oven and bake for 1 hour, or until the beets are soft when pierced with a knife.
  • Remove from the oven and set aside until the beets are cool enough to touch.
  • Remove and discard the skins and cut the beets into 1-inch cubes.
  • In a large bowl, combine the beets, strawberries, and arugula and drizzle with the desired amount of dressing.
  • Toss to coat and place on a serving platter or in a glass bowl.
  • Top with the crumbled goat cheese and serve at room temperature.

Poppy Seed Dressing
Makes: ⅔ cup

Ingredients:

  • 1 cup sliced strawberries
  • 2 tablespoons sugar
  • ⅓ cup apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 tablespoon poppy seeds
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  • In a blender, combine the strawberries, sugar, and vinegar.
  • Blend on low, and then, with the machine running, slowly add the oil until all of the oil is incorporated.
  • Pour the dressing into a bowl, stir in the poppy seeds, taste, and add salt and pepper as needed.
  • Transfer to an airtight container and store in the refrigerator for up to 1 week.

Recipes are from the The Bourbon Country Cookbook and That’s Entertaining by Tim Laird, America’s CEO – Chief Entertaining Officer, both available on Amazon and in local bookstores.

Instagram, Twitter, Facebook: @timlairdcheers

Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.