Clearly there's more to this salad than just beets, but I needed a good name. It didn't really have one before. This has got to be in my top 5, if not top 1, favorite salads of all time. What makes it so good is all the flavors that are going on - savory, salty, sweet, and tangy. Plus it's great for using up leftover roast beef, or steak (if you have any that is)!
Vary ingredients to your taste:
Beef - either roast or steak, preferably grilled, sliced up. Ground is not recommended.
Beets - chopped in 1/2" pieces, salted, oven roasted for 20 minutes at 425.
Onions - sliced, sauteed in olive oil til caramelized - Vidalia are best (the sweeter the better)
Arugula
Balsamic vinegar
I prefer a large amount of caramelized onions in my salad bowl, along with a heavy handed pour of balsamic. The arugula can't be substituted - it lends a peppery bite that reduces your need for seasonings. And this really is much better when the steak (or roast) is grilled beforehand, and the beets are roasted to a caramelly goodness. I could eat this every day!
Option: Throw the beets with some butter or grapeseed oil in heavy-duty foil, seal up, and throw on the grill while the steaks are cooking. Depending on the heat of the grill they may need a lot more time for roasting than when cooking in the oven.
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