Red and Gold Beet Salad with Balsamic Honey Reduction

Here’s an appetizer that I made on Valentine’s Day. I have had this in a few places and thought it was delicious!

What you need:

  • 1 red beet
  • 1 golden beet
  • Arugula
  • Honey
  • Balsamic Vinegar
  • Goat Cheese
  • Parmesan Cheese

How you do it:

Cook the beats.

  1. Peel them, half them, and place them in a pot so they are just covered with water.
  2. Place over medium heat and cook until fork tender.
  3. Remove the beets, let them cool, then cube them.

Make the balsamic honey reduction.

  1. Place about 1/2c of balsamic vinegar in a small pot over medium heat. Add 2-4 tablespoons of honey depending on how sweet you like it.
  2. Reduce until it’s about 1/2 of it’s original volume. Pay close attention here as this might boil over if left alone for too long.

Make the Parmesan crisps.

  1. Line a cookie sheet with parchment paper and preheat the oven to 325F.
  2. Take about 1/2c of Parmesan cheese and make 6 nicely spaced piles on the cookie sheet.
  3. Cook for 8-10 minutes until just slightly browned.
  4. Remove from stove and let cool to become more rigid.

Assemble it!

  1. Find a nice plate.
  2. Put a good handful of arugula down.
  3. Sprinkle some cubed beets around.
  4. Flake some goat cheese over the top.
  5. Using a fork, dip the prongs into the reduction then drizzle fancy little lines all over the place.
  6. Take 2 Parmesan crisps and lean them up against each other anchoring them in the bed of arugula.


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