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

The Bell and Anchor Restaurant in Sag Harbor