Local beets and arugula are plentiful this time of year! Currently, our Woodstock and Waterbury markets are stocked with organic beets and arugula from three beloved Vermont farms, Hurricane Flats, Fresh Roots Farm and Pete’s Greens. And, while you might not feel like turning on the oven right now, this local curried beet and arugula salad recipe is worth it!

The Recipe

TOTAL TIME: 4 hours 20 minutes

Servings: 4

What You’ll Need:

For the salad:

• 2 pounds organic red beets
• 2 ounces organic arugula 
• ½ cup walnuts, toasted
• 2 ounces Vermont Creamery herbed goat cheese, crumbled 

For the dressing:

• 1/3 cup Chosen avocado oil
• 3 tablespoons American Vinegar Works rice wine vinegar
• 1 tablespoon local honey
• ½ tablespoon Morton & Basset curry powder
• ¼ teaspoon sea salt

Instructions:

1. Preheat oven to 350F.
2. Place whole local beets in a deep baking dish and cover with water. Cover and bake for 2-4 hours or until beets are knife tender, depending on the size of the beets.
3. When beets are tender, drain and submerge in cold water. Remove skins and set aside to cool completely. To avoid staining your hands, we recommend wearing gloves while peeling the beets!
4. To prepare salad, chop organic beets and place in a mixing bowl. Add organic arugula, walnuts, and goat cheese. Whisk together avocado oil, rice vinegar, honey, curry powder, and salt. Pour over salad and toss. Adjust seasoning to taste and serve.