Shaved Turnip Salad with Prosciutto

Serves 4

4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive o4 teaspoons red wine vinegar
1/4 teaspoon fine sea salt
2 teaspoons honey
1/4 cup extra virgin olive oil
Pepper
4 small turnips, about 5 ounces, peeled
8 cups arugula, wild if possible
4 ounces thinly sliced prosciutto, torn into bite-size pieces.
In a small bowl, whisk the vinegar and salt until the salt dissolves. Whisk in the honey, oil and pepper. Using a mandoline or sharp knife, slice the turnips into paper-thin rounds. In a large bowl, combine turnips, arugula and prosciutto. Toss with the dressing. Taste and adjust seasonings if necessary.
Source

Tricolor Salad of Endive, Beet, and Arugula

Serves 4

2 beets (can substitute golden or chioga)1/2 cup roughly chopped pistachios (can substitute almonds or hazelnuts)

2 yellow endive
4 cups arugula
1/2 cup shaved Parmesan
Vinaigrette:
1/2 cup white wine vinegar (can substitute white balsamic or champagne)
1 1/4 cups light pure olive oil
1 minced, medium shallot
1 tablespoon finely chopped fresh thyme
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pinch white sugar
1/8 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt

Place washed, but not trimmed or peeled beets on top of 1 cup salt on a baking sheet, and roast in a 350 degrees F oven for 1 1/2 hours, or until fork-tender. Let cool. Wearing gloves or holding with a piece of plastic wrap, cut off stems, and peel. Cut each beet in half, cut in 1/2 inch slices, then medium dice by cutting in the opposite direction. Toast nuts in a 400 degrees F oven for 15 minutes, tossing once. Combine all of the vinaigrette ingredients, mixing well, adding nuts when cool. Trim the end of the endive, cut in half, separating the leaves for each half, but reforming each as 1/2 a head of endive. For each salad, place 1/2 cup beets, 1 cup arugula, an 1/2 endive on a plate. For each salad begin with 1/3 cup vinaigrette, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. Toss each of the three components, separately in the vinaigrette, making sure to toss the beets last. Top with 1/8 cup of shaved parmesan. Repeat for remaining three salads. Serve immediately. Reserve left-over dressing.

Source

Spaghetti Squash with Arugula Pesto

1 spaghetti squash (about 3 lbs/1.4 kgs)
3 tbsp lemon juice
Salt and freshly grated pepper
3 cups packed (4 oz/115g) baby arugula plus a little extra for garnishing
2 cloves garlic, peeled
¼ cup (25g) sliced almonds plus a little extra for garnishing
¼ cup (28g) shredded parmesan cheese
¼ tsp salt
½ cup (120ml) extra virgin olive oil
Preheat oven to 375°F (190°C). Split the spaghetti squash in half lengthwise. Scoop out seeds. Place on a baking dish with cut side down and bake for 40 to 50 minutes. Remove spaghetti squash from oven. When cool enough to handle, use a fork to gently scrape around the edge of the squash to shred the pulp into strands. Toss strands of spaghetti squash with lemon juice, salt, and freshly grated pepper. Combine arugula, garlic, almonds, parmesan cheese, and salt in a food processor. Give it a few pulses. With machine running, gradually add olive oil through the feed tube of food processor. Process until smooth. To serve, toss flavored spaghetti squash with desired amount of pesto. Garnish with extra arugula and sliced almonds.
Source

Potato Arugula Pizza

Pizza dough, either store-bought or homemade
2 medium potatoes, scrubbed
4 tablespoons extra-virgin olive oil
Salt
Freshly ground black pepper
2 medium garlic cloves, minced
2 cups arugula leaves
3 ounces shredded Fontina cheese (about ¾ cup)
Preheat the oven to 350 degrees. Slice the potato into thin slices. Toss in 1 tablespoon of the olive oil and lay out on a baking sheet. Sprinkle with salt and pepper. Bake for about 10 minutes, or until just tender. Remove from the oven and allow to cool. Raise the oven temperature to 500 degrees. In a small bowl combine 2 tablespoons of olive oil and the minced garlic. Set aside. Wash, dry and coarsely chop the arugula. Toss the arugula with 1 tablespoon olive oil and set aside. Grease a baking sheet with olive oil and stretch the dough to fill it. (You can also use a pizza stone and roll the dough out to a 12-inch circle on a pizza peel) Line the dough in rings of potatoes, starting from the outside and working inward, leaving a ½ inch border around the edges. Brush the potatoes with the garlic oil. Place the baking sheet in the oven for about 10 minutes, or until the crust starts to brown and the potatoes are golden brown.
Sprinkle the arugula evenly over the pizza. Sprinkle the cheese over the arugula and bake for another 3 minutes, or until the cheese melts.
Source
Really Simple Pizza Dough
Makes enough for one small, thin crust pizza. Double it if you like your pizza thick and bready.
1 1/2 cups flour (can replace up to half of this with whole wheat flour)
1 teaspoon salt
3/4 teaspoon active dry yeast
1/2 cup lukewarm water (may need up to 1 or 2 tablespoons more)
1 tablespoon olive oil
Stir dry ingredients, including yeast, in a large bowl. Add water and olive oil, stirring mixture into as close to a ball as you can. Dump all clumps and floury bits onto a lightly floured surface and knead everything into a homogeneous ball.
If you are finding this step difficult, one of the best tricks I picked up from my bread-making class is to simply pause. Leave the dough in a lightly-floured spot, put the empty bowl upside-down on top of it and come back in 2 to 5 minutes, at which point you will find the dough a lot more lovable. Knead it for just a minute or two. Lightly oil the bowl (a spritz of cooking spray perfectly does the trick) where you had mixed it — one-bowl recipe! — dump the dough in, turn it over so all sides are coated, cover it in plastic wrap and leave it undisturbed for an hour or two, until it has doubled in size. Dump it back on the floured counter (yup, I leave mine messy), and gently press the air out of the dough with the palm of your hands. Fold the piece into an approximate ball shape, and let it sit under that plastic wrap for 20 more minutes. Sprinkle a pizza stone or baking sheet with cornmeal and preheat your oven to its top temperature. Roll out the pizza, toss on whatever topping and seasonings you like. (I always err on the side of skimpy with toppings so to not weight down the dough too much, or if I have multiple toppings, to keep them very thinly sliced.) Bake it for about 10 minutes until it’s lightly blistered and impossible to resist.
Source

Potato and Arugula Pizza with Spelt Oatmeal Crust

Makes (1) 16" pizza or (2) 8" pizzas

for the crust:
2 1/4 tsp yeast
1 cup warm water
1 tsp raw honey
pinch salt
rosemary olive oil
2 1/2 - 3 1/2 spelt flour
1/2 cup multi grain rolled oats
cornmeal for dusting

for the pizza:
(1) small bunch arugula
3 small new potatoes thinly sliced (paper thin)
pinch of red pepper flakes
rosemary olive oil
kosher salt
honey
 
In a medium bowl combine yeast and warm water (120 degrees). Preheat over to 450. Set pizza stone in the oven to allow the stone to preheat. Allow yeast to sit for about 5 minutes, until frothy/bubbly. Add salt, olive oil & honey. With a wooden spoon gently stir in 2 cups of flour 1 cup at a time & oats. Turn dough out on a lightly floured clean surface. Knead remaining flour in a 1/4 cup at a time to prevent hands from sticking to the dough and dough from the work surface, knead for 10 minutes or until dough is smooth and elastic. Return to a clean bowl, oiled with olive oil. Cover and allow to rise for 30 minutes or until double in size. Divide dough into 2 equal portions if making the 8" pizzas - store the unused dough (if saving) in a ziploc gallon bag and store in fridge for up to a week. On a piece of parchment paper sprinkled with cornmeal. Hand stretch or roll the dough out with a rolling pin to an 8" diameter- perfection is not what you are looking for- it is suppose to look homemade. Roll up the sides of the dough to create a crust. Drizzle the dough with rosemary olive oil, layer the potatoes, overlapping each slightly. Sprinkle with a generous amount of salt & sprinkle with crushed red pepper flakes. Drizzle with honey and a bit more olive oil with olive oil spray, spray the crust /edges of pizza. Transfer pizza and parchment paper directly onto the pizza stone that is pre-heated in your oven. Bake for 10-12 minutes until edges are lightly browned and the potatoes are cooked through
remove from oven, allow to cool for 2 minutes,top with arugula, slice and enjoy!

Source

Michele's Amazing Apple, Beet, and Arugula Salad

Serves 6

3 large beets (or 6 small beets)
3 medium granny smith apples, peeled cored and chopped small
3/4 cup chopped raw pecans
3 1/2 packed cups of baby arugula, lightly chopped
1/2 medium orange, juiced and zested
2 Tbsp. olive oil  plus more for baking beets
1 Tbsp. apple cider vinegar
1-2 Tbsp. raw honey, melted
Sea salt (to taste)
Ground black pepper (to taste)
Preheat oven to 400F. Wash and dry beets, and trim off the leaves and root tip (leaving the skin on). Drizzle a little olive oil over each beet and sprinkle each with a dash of sea salt. Wrap each beet individually in aluminum foil and place on a baking sheet. If using smaller beets bake for about 50 minutes, if using larger beets bake for about 90 minutes or until a fork can pierce the beet easily. Remove the beets from the oven and allow them to rest for about 10 minutes. Unwrap each beet and drain the excess beet juice into a small bowl and set aside. Chop the beets into small bite sized pieces and place in a large mixing bowl. Fill the bottom of a medium sized saucepan with water and place a steamer basket in it. Place over medium-high heat and bring the water to a bowl. Add the chopped apples, cover and steam for about 4-5 minutes or until apples are soft and tender. Drain and add the steamed apples to the bowl with the beets. Place your chopped pecans in a medium sized skillet over medium-high heat and cook until lightly toasted, stirring frequently. Set the pecans aside. 
To make the dressing, take the reserved beet juice and add the 2 Tbsp. of olive oil, apple cider vinegar, raw honey, orange juice and orange zest. Stir and add sea salt and black pepper to taste. Add additional orange juice or vinegar if you like. Pour the dressing over the beet mixture and toss to coat. Add the arugula and toasted pecans and toss again. Serve immediately or place in fridge until ready to serve.
NOTE: For those that eat dairy, a bit of blue cheese crumbles on the top of the salad is delicious. Frozen beets would work for this recipe as well. To freeze simply chop your roasted beets, let them cool to room temperature and freeze them in a resealable plastic bag or a freezer safe container. When you want to use them pull them out and set them on the counter to defrost; once defrosted they are ready to use.
Source

Heart Beet Salad

Heart Beet Salad

2 large beets
6 oz fresh goat cheese
1 blood orange, segmented
1 teaspoon cara cara orange zest
1 cara cara orange, segmented
2 tablespoons fresh orange juice
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 handfuls arugula
1/4 cup toasted hazelnuts, roughly chopped
Salt and pepper to taste

Preheat oven to 400 F. Rinse the beets and trim off the greens (you can save them to sauté later if you want). Wrap in foil and roast until tender, about 1 hour. When they’re done you should be able to easily pierce the beets through with a knife. Remove from the oven, unwrap from foil, and let cool. When the beets are cool enough to handle, peel the skin off. Slice the beets into 1/4-inch slices. You should have at least 4 slices of beets per person. Cut out a heart shape from the beet slices using the cookie cutter. Pat the slices dry. Make the napoleon stacks by layering the beet heart slices and goat cheese until you have two beautiful stacks. Try to spread the goat cheese evenly. Clean up edges with a paper towel. (Do not assemble this too far ahead of time because if your beets are juicy, they will color the goat cheese pink as they sit.) Zest the cara cara oranges and set aside a teaspoon for the dressing. Segment both oranges. After segments are cut, squeeze the juice out of the leftover pulp. Reserve for dressing. Make dressing by whisking together orange juice, zest, red wine vinegar, olive oil, and salt and pepper to taste. Dress the arugula and orange segments. Arrange around the beet heart napoleon. Scatter hazelnuts around.
Special Equipment: heart-shaped cookie cutter; be sure that your cookie cutter fits within the circumference of your beets

Source

Arugula Salad with Beets and Goat Cheese

Here is a delicious salad from the food blog Simply Recipes that would be great in case some of you haven't used your arugula or beets from last week. Remember when you take your beets home to separate the root bulb from the greens. The greens will stay fresher that way. If you're stumped on how to prepare the greens, here is a recipe for beet greens from the NY Times.

In case you were wondering about how good beets are for you nutritionally, here is a brief article from the NY Times entitled Beets: The New Spinach. You will find links to more beet recipes here and instructions on how to roast beets.