BS' in the Kitchen

I made this salad a while back for my mom’s birthday after she had picked up several different ingredients from the farmer’s market and wanted me to construct a dinner for her! Some of those ingredients were beets, parmesan cheese and fresh berries, so I decided to go with a fresh and flavourful beet salad!

Beet Salad

• 150 g Bag of Arugula Salad
• 4 Beets
• Handful of Raspberries
• Handful of Blackberries
• Parmesan Cheese
• Balsamic Vinaigrette

Directions

Peel all of your beets and cut them into uniformly thin slices. After you have peeled the beets, start a pan with a light coating of oil on medium-high heat. Once you have your pan set up, slice up all the beets and then add them to the pan, cooking until they become a nice dark reddish/purple.

While the beets are cooking, slice your raspberries in half, and slice off the fruity part of your blackberries, removing the white rind from the center (this is optional, but I found having the rind of the berry added little crunchy bits which I would have preferred not to have). Once you beets are done cooking, let them rest on some paper towel for 5-10 minutes to remove some grease and allow them to cool down a bit. Once the beets are cooled, mix all your ingredients into a large salad bowl, shred about a 1/4 cup of parmesan cheese onto the salad and serve with your choice of balsamic vinaigrette (I used a raspberry vinaigrette).

Had I not had parmesan cheese in my fridge, I probably would have went with a goat cheese in this salad, but I actually found the nuttiness of the parmesan paired really well with the sweetness of the berries and earthiness of the beets!

Happy salad eating!

Bob