Dinner Ideas
NotADrink
Quick-Pickled Beet Salad
Earthy beets, peppery greens, goat cheese, and a bright balsamic finish.
Time
1 h 15 min
Makes
2 servings
Difficulty
Easy
Method
1
Heat the oven to 400 F / 205 C. Wrap the beets in foil with a splash of water and roast until a knife slides in easily, 45 to 60 minutes. Cool just enough to handle, then peel and cut into wedges.
2
Bring the cider vinegar, water, honey, and salt to a simmer. Pour the warm brine over the beet wedges and leave for at least 20 minutes.
3
Toss the arugula with the olive oil and balsamic. Season lightly with salt and pepper.
4
Arrange the greens, drained pickled beets, goat cheese, and walnuts on two plates. Spoon over a little of the beet brine if you want extra brightness.
From the kitchen
A sharp little salad keeps a tender steak from feeling heavy.
— Oysterdrive kitchen
Story so far
This salad brings the brightness that a rich steak dinner asks for. Roasted beets meet a short warm pickle, then settle beside arugula, goat cheese, and toasted walnuts.
It can be assembled before the steak is seared, which means the last minutes of dinner are quiet ones: a hot pan, a warm plate, and a table already set.