Roasted Beet and Arugula Salad with Grapes

Menu PartSalad
Cuisine TypeAmerican
Roasted Beet and Arugula Salad with Grapes

Chef-partner Peter Vauthy

Red the Steakhouse

Cleveland, Ohio

This roasted beet salad gets a sweet spin with the addition of grapes. A tart dressing and slightly salty ricotta salata add flavor and texture contrast. The salad can be served as an entree with the addition of a protein, or as a starter or side, as it is at Red the Steakhouse in Cleveland.



Beet salad

4 to 5 oz. beets, quartered

Olive oil

1½ cups arugula

1 oz. ricotta salata, shaved to order

2 oz. red California seedless grapes, cut in half

1 oz. roasted pecans

Beet salad marinade

½ cup honey

¼ cup red wine vinegar

¼ cup canola oil

½ tbsp. salt

¼ cup water

White French dressing

3 tbsp. cider vinegar

3 tbsp. honey

3/8 cup mayonnaise

2 tsp. Dijon mustard

1 tbsp. fresh minced onion

½ tsp. minced garlic,

1 tsp. salt

½ cup canola oil

1 tbsp. lime juice


1. Preheat oven to 425 F. Wash beets and cut into quarters. Place on parchment lined baking pan; drizzle olive oil over beets. Roast in preheated oven for 10 to 20 minutes, until beets are tender; set aside.

2. For marinade, combine all ingredients in blender container. Blend on low until combined; increase speed until emulsified. In bowl, submerge roasted beets in marinade, leaving nothing uncovered, for at least 2 hours. Remove beets from marinade prior to serving.

3. Meanwhile, prepare dressing: In microwave, combine honey and vinegar in measuring cup; microwave until blended. Cool to room temperature and pour into blender container. Add mayonnaise, mustard, onion, garlic, salt and lime juice; puree until smooth. Drizzle in canola oil and blend. Place in ice bath to cool.

4. In shallow serving bowl, combine arugula, ricotta salata, roasted beets, dressing, red grapes and pecan pieces; toss to combine and serve.

Photograph courtesy of California Table Grape Commission

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