Golden Beet, Arugula & Mandarin Salad

CategoryDifficultyBeginner
Plate with mixed salad greens, beets, sunflower seeds next to a bottle of Chardonnay wine and wine glasses
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins
Golden Beet, Arugula, and Mandarin Salad
 3 Each Golden Beets, medium size
 3 tbsp Olive Oil
 ½ cup Sunflower Seeds, shelled, toasted
 1 cup Mandarin Orange Segments
 8 cups Arugula
 2 Each Watermelon Radish, Peeled, thinly sliced
 ¼ cup Green Goddess Dressing (recipe Below)
 To Taste Kosher Salt
 To Taste Black Pepper, freshly ground
 To Taste Shaved Almond, toasted
Green Goddess Dressing
 1 Each Garlic Clove, smashed
 2 tbsp White Wine Vinegar
 2 tsp Lemon Juice, fresh squeezed
 3 tbsp Basil
 1 tbsp Tarragon
 3 tbsp Chives, chopped
 1 cup Italian Parsley Leaves, stems removed
 1 cup Spinach Leaves
 2 Each Anchovies, salt packed
 ¾ cup Buttermilk
 ¾ cup Olive Oil
 To Taste Kosher Salt
 To Taste Black Pepper, freshly ground
1

Method for Salad:
Makes 6 Servings

Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.

2

Method for Green Goddess Dressing:
Makes 1/4 Cup

In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.

Ingredients

Golden Beet, Arugula, and Mandarin Salad
 3 Each Golden Beets, medium size
 3 tbsp Olive Oil
 ½ cup Sunflower Seeds, shelled, toasted
 1 cup Mandarin Orange Segments
 8 cups Arugula
 2 Each Watermelon Radish, Peeled, thinly sliced
 ¼ cup Green Goddess Dressing (recipe Below)
 To Taste Kosher Salt
 To Taste Black Pepper, freshly ground
 To Taste Shaved Almond, toasted
Green Goddess Dressing
 1 Each Garlic Clove, smashed
 2 tbsp White Wine Vinegar
 2 tsp Lemon Juice, fresh squeezed
 3 tbsp Basil
 1 tbsp Tarragon
 3 tbsp Chives, chopped
 1 cup Italian Parsley Leaves, stems removed
 1 cup Spinach Leaves
 2 Each Anchovies, salt packed
 ¾ cup Buttermilk
 ¾ cup Olive Oil
 To Taste Kosher Salt
 To Taste Black Pepper, freshly ground

Directions

1

Method for Salad:
Makes 6 Servings

Rub the beets with kosher salt, pepper, and olive oil. Wrap them tightly in aluminum foil, place on a baking sheet and bake at 350-
degree oven until tender about an hour. Let the beets completely cool. Peel and cut.
Assemble the salad: In separate bowls lightly dress the arugula, beets, radish and orange segments. Adjust Seasoning with kosher
salt and fresh ground black pepper. Carefully divide the dressed ingredients onto the plate, garnish with shaved almond.

2

Method for Green Goddess Dressing:
Makes 1/4 Cup

In a vita mix blender combine the garlic, vinegar, lemon juice, herbs, spinach anchovies and buttermilk and puree until completely
emulsified. With the blender on a low speed slowly add the oil to the mixture. Check seasoning with kosher salt and fresh ground
black pepper.

Golden Beet, Arugula & Mandarin Salad