A Hearty & Healthy 3-Step Salad Perfect For A Weeknight Dinner

We based this dish on one that appears in Seven Fires: Grilling the Argentine Way by Francis Mallmann (Artisan, 2009). Smashing the beets creates a flatter, craggier surface, allowing the vegetables to sear nicely in a cast-iron skillet.
Serves 4
4 medium red, orange, or yellow beets, scrubbed, ends trimmed, and greens reserved
5 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
2 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
4 tbsp canola oil
1 cup arugula or spinach
4 oz soft goat cheese
30 fried garlic chips, for garnish (optional)
1. Put beets, 4 tablespoons vinegar, 1 tablespoon olive oil, thyme, and bay leaf into a 4-quart saucepan. Pour in enough water to cover beets by 1-inch, and season with salt and pepper. Bring to a boil and reduce heat to medium-low; simmer until beets are tender and a toothpick slides easily into them, 30–45 minutes. Drain beets and let cool slightly. Working with one beet at a time, put beet between 2 sheets of parchment paper and press with your hand to partially flatten it so that it still remains intact. Repeat with remaining beets, and set aside.
2. Heat 2 tablespoons canola oil in a 12-inch cast-iron skillet over medium-high heat until almost smoking. Add two smashed beets and cook, flipping once with a metal spatula, until the skins are charred, about 3 minutes. Repeat with remaining canola oil and beets. Season beets with salt and pepper, divide between 4 serving plates, and set aside.
3. Whisk together remaining vinegar and olive oil in a bowl to make a vinaigrette. Trim and discard thick stems from beet greens , and put beet greens and arugula into a medium bowl. Add some of the vinaigrette, toss to combine, and season with salt and pepper. Divide salad between the 4 reserved serving plates; drizzle beets with the remaining vinaigrette, and spoon cheese over the beets. Garnish with fried garlic chips, if you like.

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