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Beets & Arugula Salad with Parm
A vibrant salad featuring roasted beets transformed by a vinegar trick that turns their earthy flavor into a sweet root vegetable profile, paired with peppery arugula and salty parmesan.
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Ingredients
- 1 lb beets (roasted and hot)
- 2 tbsp white wine vinegar (tossed while beets are hot)
- 4 cup arugula
- 0.25 cup parmesan cheese (shaved or grated)
- 2 tbsp olive oil (for roasting and dressing)
Steps
- 1
Roast the beets until tender and caramelized.
- 2
While the beets are still hot, toss them immediately with white wine vinegar. The acid chemically changes the earthy compounds into a sweeter flavor profile.
- 3
Combine the treated beets with fresh arugula in a large salad bowl.
- 4
Top the salad with parmesan cheese and a drizzle of olive oil if desired.
Notes
The key technique is applying the vinegar to the beets while they are hot to neutralize the 'earthy' taste. The full detailed measurements were intended for the comments section but were not provided in the source text; quantities are estimated for a standard side salad.
Nutrition per serving
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