Graham Elliot’s Arugula Salad with Asian Pear and Roasted Beets
This recipe focuses on the craft of cooking as opposed to the artistry. It’s composed of three ingredients that are allowed to taste like themselves: arugula, pears and beets.
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- 2 small golden beets
- 2 small red beets
- 4 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 shallot minced
- 1 Asian pear
- 4 oz arugula 4 good handfuls
- lemon juice Fresh
- 1 pinch salt
- 1 pinch ground black pepper
- Preheat the oven to 350 F.
- Put the beets and 2 tablespoons of the oil in a bowl and toss to coat. Wrap the beets in aluminum foil and roast for about 30 minutes, or until tender when pierced with a fork. Unwrap the beets and set aside until cool enough to handle, then slip off their skins. Dice the beets into 1 inch cubes.
- Whisk the remaining 2 tablespoons oil with the vinegar and shallot. Season with salt and pepper.
- Core and julienne the Asian pear. Put the slices in a bowl of cold water mixed with a little lemon juice (acidulated water) to keep them from turning brown and crisp them a little. Drain the pear just before using.
- In a large bowl, toss the arugula with the beets and Asian pear. Drizzle the vinaigrette over the salad, toss gently, and season with salt and pepper.