Roasted beets, goat cheese and red onion are arranged decoratively atop crisp butter lettuce and served with an amazing arugula dressing!
1 1/2 cups (about 1 1/2 to 2 ounces) packed baby arugula
1/3 to 1/2 cup (about 4) sliced green onion (white, light green and some dark green part)
1 teaspoon chopped garlic
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 1/2 teaspoons anchovy paste (in a tube) – see Note below
2 tablespoons chopped fresh tarragon
Kosher salt, to taste
Freshly ground black pepper, to taste
6 large beets (red or mixture of red and yellow)
9 to 10 cups Boston, Bibb or Butter lettuce, torn into bite-size pieces
Crumbled goat cheese
Sliced red onion
Note on anchovy paste: If you mash anchovy fillets, the flavor will be stronger than mashed anchovy from a tube, as the latter has vinegar and spices added, which make the fish flavor milder. So, I would reduce the amount to 1 teaspoon if you substitute freshly mashed.
Variation: Place lettuce on a large serving platter. Arrange sliced beets decoratively on top of lettuce; sprinkle with goat cheese and red onion. Pass dressing on the side.
Make ahead: The dressing can be prepared and the beets roasted up to 3 days ahead, covered and stored in the refrigerator.
© A Well-Seasoned Kitchen ®