Smoked Baby Beet and Arugula Salad

Smoked Baby Beet and Arugula Salad by chef Sam McCleland

Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY

Smoked Baby Beet and Arugula Salad

serves 4

  • 16 baby beets, roasted and quartered lengthwise
  • 1/4 cup olive oil
  • 6 sprigs of thyme
  • 1/2teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 bulb of fennel, cored and shaved thinly
  • 4 cups baby arugula
  • 4 oz. goat cheese, crumbled
  • 2 oz cranberry vinaigrette (recipe to follow below)

For Beets:

Preheat oven to 400°F. In a medium bowl, toss whole beets, olive oil, salt, pepper and whole thyme sprigs. Transfer to a sheet pan, cover tightly with aluminum foil and roast in oven for 30 minutes or until tender. Cool and then gently remove skin with a dry towel (skin will slip off when gently rubbed).

Then cut the beets into quarters, lengthwise. We lightly smoke the beets using cherry wood chips and a hand-held smoker (The Smoking Gun) for 3-5 minutes.  You can also use a grill top or stove top smoker with cherry wood, and adjust the level of smoke to your personal taste. If you don’t have access to a smoker your salad will still be delicious simply using the roasted beets.

Toss beets and arugula with 2 oz of cranberry vinaigrette (see below).  Divide among 4 salad plates and top with crumbled goat cheese.

Cranberry Vinaigrette:

  • 2 cups cranberry juice
  • 4 oz of walnut or hazelnut oil (substitute olive oil to make nut free)
  • 2 tablespoons dijon mustard
  • 2 oz red wine vinegar
  • 2 oz. balsamic vinegar

Place cranberry juice in a small saucepan over high heat, bring to a low boil and reduce by half, approx 1 cup.  Remove from heat and cool. Add remaining ingredients and whisk until emulsified.

Chef Sam McCleland

Chef Sam McCleland

The Bell and Anchor Restaurant in Sag Harbor

The Bell and Anchor Restaurant in Sag Harbor

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