A vibrant, layered beet salad showcasing tender roasted beets stacked with creamy, tangy accents and fresh greens. Finished with golden crispy shallots for crunch and drizzled with fragrant herb-infused oil that ties everything together with earthy, aromatic notes. Elegant, balanced, and deeply satisfying.

Ingredients

• One bunch of red beets, stems & leaves removed
• One bunch of gold beets, stems & leaves removed 
• 3 ounces of baby arugula
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1 large shallot, thinly sliced
• 1 piece of green garlic, bulb and stem, thinly sliced
• coarse salt for garnish

Instructions

• Preheat oven to 400 degrees. Trim beets and steam for 20 minutes, covered. Then wrap the red beets in one piece of foil and the gold beets in another piece of foil. Roast for 35 minutes, until tender. Under cold water, rinse the beets and peel. Then slice the beets 1/8 inch thick into rounds.
• While beets are roasting, heat olive oil in skillet to medium high heat. Add shallots & garlic, stirring, and cook for 1 minute. Then add salt and continue to fry until golden brown and crispy. Set aside.
• On each plate, lay 4-5 beet slices down, overlapping. Then drizzle some of the infused oil (about 2 teaspoons) over them and a sprinkle of coarse salt. Add a small amount of arugula to lightly cover the beets. Cover with 4-5 beet slices of the opposite color, another drizzle of the oil, sprinkle of salt, and a small amount of arugula. For the final layer, add another 4-5 beet slices, then drizzle 1 tablespoon of the infused oil over the stack and top with crispy shallot/garlic mixture. Serve and enjoy.

Notes

• Beets, oil, and crispy shallot/garlic mixture can all be prepared one day ahead, then assembled the day of.

Recipe from heartbeet kitchen