No need to measure ingredients in savory salad

BY Betty Williams

November is upon us and Thanksgiving is nigh. Oh, I know it is still several weeks away, but I’m already dreaming of the food and planning the menu. We stick to a pretty traditional menu line-up, but I like to throw in one wildcard dish just to keep it fresh.

So, this month is when I start my side-dish auditions. You know, like The Voice, except with food, not singers. And it’s not on TV. And no celebrity judges. Okay, it’s just me in my kitchen trying out several different recipes over the next few weeks.

Everybody loves the homey Thanksgiving flavors of turkey, stuffing, mashed potatoes, gravy, green beans and cranberry sauce. It’s all pretty rich and heavy, other than the zingy cranberry sauce, so I’m always looking for something fresh and green to complement the holiday meal.

With so many dishes to keep track of (let’s be honest, Thanksgiving is a marathon cooking day), the ideal side-dish is one that you wouldn’t even need to have exact measurements in order to make.

What? No measuring anything? Does that scare some of you? Until a few years ago, that kind of cooking was scary to me. I was a follow-the-recipe, check-the-box kind of person. Cooking without measuring was something that only old school moms and grandmas from the old country did.

But I’ve come to realize that cake-baking aside, we can all walk away from the measuring spoons and not get hurt. Have you ever seen the Pioneer Woman measure butter on her cooking show? Nope, me either. Because she doesn’t. She has cooked long enough to be able to eyeball what a half cup of butter looks like.

Recipes can give off “this is the only way to make it” vibes, but, honestly, nobody likes to be told what to do. Think of recipe measurements as suggestions and suddenly every dish becomes tailored to your taste. Plus, fewer things to wash.

This week’s recipe is adapted from Ina Garten’s cookbook Barefoot Contessa Foolproof. It is a beautiful blend of flavors and colors that will make you think fall has arrived in Southern California.

The sweet earthiness of the beets, the salt from the almonds, the bright peppery bite of the arugula and the umami savory-ness of the blue cheese all add up to a fresh salad to accompany your holiday meal. And you really don’t have to measure anything.

Photo by Betty Williams

Balsamic Roasted Beet Salad

Serves 4 to 6  

Ingredients

• 2 large beets (baseball size)
• Equal amounts balsamic vinegar and olive oil
• Dijon mustard
• Salt and pepper
• 1 pkg. (5 oz) arugula
• Handful of roasted and salted Marcona almonds
• 1 small container (4 oz.) crumbled blue cheese or Gorgonzola

Directions

Preheat oven to 400 degrees Fahrenheit. Completely wrap beets individually in aluminum foil. Place in preheated oven and roast for one hour. They should be tender enough that a small sharp knife inserts easily into the middle. Remove beets from the oven and unwrap. Let cool for 10 minutes, or cool enough to handle, and peel with a paring knife. You may want to peel them over paper towels or something disposable because they will stain cutting boards and porous materials.

While the beets are roasting, whisk together equal parts balsamic vinegar and olive oil. I use about a half cup of each. Add a good squeeze of Dijon mustard (about 2 tsp.), some salt and a few grindings of fresh black pepper. Whisk together and set aside.

Once the beets are peeled but still warm, cut each beet in half and then cut each half into bite-size wedges and place in a large mixing bowl. Spoon some of the balsamic vinaigrette over the beets and toss to coat them.

To assemble the salad, place arugula in a large bowl and toss with some of the vinaigrette to lightly coat the leaves. Place arugula on a serving platter (or individual plates) and arrange the cut beets over it.

Sprinkle almonds and blue cheese on top and drizzle with more vinaigrette. Serve immediately.

All the components of the salad can be prepped in advance but wait until just before serving to assemble and dress with vinaigrette.