Roasted Beet and Arugula Salad

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Roasted beets and arugula prepped and waiting for the chevre fondue and vinaigrette.
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“Growing Tomorrow” by Forrest Pritchard is a beautiful, bountiful tribute to the local heroes who are sustaining America’s proud farming heritage.


  • To Make Salad

    3 pounds medium beets
  • 1/2 cup olive oil
  • Salt and freshly cracked white pepper
  • Chèvre Fondue (recipe follows)
  • Sherry Vinaigrette (recipe follows)
  • 1 pound arugula
  • 3 to 4 tablespoons local honey

Chèvre Fondue

  • 1/2 cup heavy cream
  • 8 ounces Haystack Mountain
  • Chèvre, if available in your area, or other soft goat cheese
  • Salt and freshly ground black pepper

Sherry Vinaigrette

  • 1/2 cup sherry vinegar, add extra as needed
  • 2 tablespoons minced shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon local honey
  • Sea salt
  • Freshly ground black pepper
  • Freshly ground white pepper
  • 1-1/4 cups olive oil


  • To Make Salad Preheat the oven to 350 degrees F.
  • Place the beets in a large bowl, then add the oil and sprinkle with salt and pepper. Toss to coat the beets. Transfer the beets to a large, deep baking dish and cover with aluminum foil. Roast until the beets feel tender when pierced with a small knife, about 2 hours.
  • While the beets are roasting, prepare the Sherry Vinaigrette and Chèvre Fondue from the recipes that follow. 4. Let the roasted beets cool slightly; when cool enough to handle, remove the skins and dice the beets into 1/4-inch cubes. Set aside.
  • Toss the arugula lightly in some of the vinaigrette, then plate it on a serving dish. Toss the diced beets in some vinaigrette as well — if desired, you can use a ring mold to form the beets into an attractive shape. Lay the beets on top of the arugula. Drizzle the Chèvre Fondue and honey around the plate. Enjoy! Helpful Hint: Use a paper towel to peel the skins off the beets; the friction of the towel helps them peel faster. Also, consider wearing gloves if you don’t want the juice to stain your hands. To Make Fondue
  • Pour the cream into a medium heavy-bottomed saucepan and simmer over low heat until reduced by half, about 2 minutes, watching closely so it doesn’t burn.
  • Add the goat cheese, whisking until melted.
  • Season with salt and pepper to taste.
  • Keep in a warm place until needed. To Make Vinaigrette
  • Whisk the vinegar, shallot, mustard, and honey together in a medium bowl.
  • Add salt and pepper to taste, and whisk to incorporate.
  • Slowly whisk in the oil.
  • Season with additional salt, pepper, oil, and vinegar as needed.

    More from Growing Tomorrow:

    Haystack Mountain Goat Dairy
    Recipe from Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes, copyright © Forrest Pritchard, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. Buy this book from our store: Growing Tomorrow.

When Forrest Pritchard went looking for the unsung heroes of local, sustainable food, he found them at 18 exceptional farms all over the country. With more than 50 mouthwatering recipes and over 250 photographs, Growing Tomorrow (The Experiment, 2015) is a unique cookbook that captures the struggles and triumphs of these visionary farmers.

You can purchase this book from the GRIT store: Growing Tomorrow.