One of my favorite things to enjoy during these last days of summer is a colorful salad. I haven’t used beets very often and when I saw some on sale at the store, I picked up a few just to force myself into using them. I knew when made into a salad it would be something light, flavorful and colorful! This Summer Beet Salad is exactly that… roasted beets pair beautifully with colorful tomatoes, a bed of baby arugula and a perfect amount of creamy Cambazola cheese…
How easily do I forget my love of beets. Growing up I was not a fan… because the only beets I had came out of a can. After realizing how much better fresh beets are when roasted, I have a new love for them. If you can get a hold of different varieties of beets, such as golden ones, try using it in this recipe! They are so colorful and have a nice flavor making it a good salad when combined with tomatoes.
- 4 medium-sized red beets
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 large tomatoes, chopped
- 1 cup cherry tomatoes, halved [I used yellow cherry tomatoes]
- 1 cup baby arugula
- 1-2 ounces Cambazola, gorgonzola, or blue cheese
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How many servings does the Summer Beet Salad serve? I want to serve this at bbq.
Serves 6 (serving size: about 3 beet slices, about 4 tomato slices, and 1/2 cup cherry tomatoes)