One question that Lisa and I often get from other food bloggers is how two people can blog together: “How do you figure out who does what?” When you’re a solo blogger, you have control of everything (for better and for worse). When you’re part of a team, you don’t always have that luxury. But for Lisa and I, the division of labor came naturally. Lisa easily gravitated to the social side of blogging, spearheading everything related to social media. I prefer to do more work behind the scenes, snapping pics and editing posts. Fortunately we have similar tastes in food, so it’s usually pretty easy to agree on what foods we’re going to make and post…except when it comes to beets. I can (and will) sing the praises of beets at every opportunity. I.Love.Them. Lisa? She’d rather eat dirt. Or at least that’s what she thinks she’s eating when she tries to stomach a beet.
In spite of her steadfast resistance, I still try to entice her to enjoy one of my favorite veggies. Take this gorgeous Roasted Beet and Arugula Salad with Pistachios and Goat Cheese. Not only is it amazing eye candy on the plate, but roasting the beets is super simple. Once you’ve roasted a couple bunches of beets, they will last in the fridge for up to a week, making it easy to parcel out for meals throughout the week. Crunch, salty pistachios are an ideal complement to the creamy goat cheese and peppery arugula. And who can resist a tangy balsamic drizzle? I was convinced this combination of flavors would seal the deal.
The verdict? Lisa is still not on board my beet train yet. I’ve lost the battle, but I haven’t lost the war. In the meantime, I’ll just have to “sacrifice” and enjoy more for me. What can I say? I’m a giver…always willing to take one for the team. :)
Roasted Beet and Arugula Salad with Pistachios and Goat Cheese
Toss beets with olive oil and wrap in a double-layered foil packet. Place in oven and roast for 45-60 minutes, or until beets are easily pierced with tip of knife. Set aside until cool enough to handle. Gently rub beets to remove skins. (Beets are notorious for staining everything in sight. Wear gloves and/or work carefully so you don’t splash beet juice on yourself. I often peel them under running water to minimize the chance of staining.) Quarter beets and refrigerate until ready to use.
To make balsamic glaze:
Pour vinegar into a small saucepan and heat over medium low for 20 minutes or until liquid is reduced by half. Remove from heat and stir in butter.
To assemble salad:
Layer arugula leaves on large plate. Top with beets, crumbled goat cheese, pistachios and drizzle with balsamic glaze.