No matter how you cook them, beets leave their blood-red mark all over the kitchen. But wear an apron and gloves, wipe up the stains quickly with lots of water, and the carnage can be contained. It’s worth it for the sweet, earthy flavor.
Salads like this were big in the ’90s, they’re clichés, but tasty ones. Creamy cheese, crunchy nuts, and greens can never be wrong, and some heat from Calabrian chiles makes them even better.
Scrub the beets under cold water and trim off any long root hairs. Put them in a small skillet or baking dish with a few drops of olive oil, cover, and roast at 350F for about an hour or until they’re easily pierced with a knife. Let cool, peel with your fingers, and cut into roughy ¾ inch pieces.
Wash, dry, and coarsely chop the arugula and hazelnuts, then combine them with beets in a large bowl.
Spoon in a few dollops of the cheese. Add the Calabrian chiles, vinegar, and olive oil. Toss gently and serve.
Locally and regeneratively raised, the beef from Carman Ranch is nutrient-dense and packed with flavor, truly reflectin the health and soil of the animals.
The beef box has over 5 pounds of chef’s cuts, individually vacuum-sealed in every box.
Subscribe to our RGF Fresh Box to get a weekly trove of delicious things. Spend $ 40 for $ 50 worth of RGF products, from daily staples to our newest favorite condiment. We’ll continue to highlight new producers from Portland and the US, as well as new discoveries and old-world standbys from across the globe.