Pogue's red

July  3, 2011
10 Ratings
  • Serves 2-4
Author Notes

Inspired by a painting with some captivating reds, I conceived this salad. The first versions used walnuts and goat cheese with raspberries and were really nice, but I wanted another layer. The final version evolved with a crowning finish of an aged balsamic vinegar reduced with raspberries. I decided that pecans and blue cheese worked better. So the photos show the states along the way. —Sagegreen

What You'll Need
  • First dressing
  • 1/4 cup white vinegar
  • 2 teaspoons linden honey
  • 1 tablespoon lemon juice, Meyer preferred
  • 2 teaspoons dijon mustard
  • 1/4 teaspoon milled mixed peppercorns
  • 1 teaspoon sea salt
  • 1/2-1 head of roasted garlic head
  • 1/2 cup EVOO, cold first pressed
  • Salad with red finish
  • 6 smallish beets
  • 2 tablespoons olive oil
  • 4 ounces baby arugula
  • small red onion, half moon paper thin slices
  • 1 avocado, diced
  • lemon wedge
  • 2 ounces shelled pecans
  • 5 ounces aged balsamic vinegar
  • 6 ounces raspberries, divided
  • 2 ounces Maytag blue cheese
  • pinch of pink Himalayan salt
  • pinch of fresh milled mixed peppercorns
  1. Ahead of time in a shallow roasting pan, add 2 tbl. of olive oil. Preheat oven to 350. Roll the unpeeled beets and garlic head around in the oil in the pan. Cover and roast for about 45 minutes, or until a knife can be inserted easily into the largest beet. Let cool. Skin the beets then.
  2. Squish out the contents from the roasted garlic head. Add to a jar. Then combine with the other ingredients from the first dressing. Shake well to create an emulsion. Taste and adjust the seasoning as needed for sweetness, saltiness, and acidity.
  3. Close to serving time combine the arugula, diced beets, onion half rings, diced avocado and about 2 oz. of the fresh raspberries in a large bowl. Adding a tablespoon at a time, lightly dress the salad with the vinaigrette until the arugula leaves are just coated. Do not drown. You may have dressing left over. Add a squeeze of fresh lemon.
  4. Heat a pan and toast the pecans. Set aside. In the same pan add 4 oz of raspberries with the balsamic vinegar on moderately high heat. Reduce by about 1/3.
  5. Add the toasted pecans and crumpled blue cheese to the salad. Drizzle the warm reduced raspberry balsamic on top of the salad as the final touch with a pinch of pink Himalayan salt and fresh milled peppercorns.
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  • hardlikearmour
  • lapadia
  • BlueKaleRoad
  • wssmom
  • Sagegreen

8 Reviews

hardlikearmour July 8, 2011
This looks gorgeous, and I love the balsamic raspberry reduction.
Sagegreen July 8, 2011
Thanks! Love raspberries with balsamic!
lapadia July 4, 2011
Yes! I was thinking of salad raspberry combos, too...
Sagegreen July 4, 2011
Thanks, lapadia. This was my first idea for the week while I was planning a plain steak to go along with this, but then raspberries jumped in there, too.
BlueKaleRoad July 4, 2011
What a beautiful salad, and so many of my favorite flavors.
Sagegreen July 4, 2011
Thank you, BKR!
wssmom July 3, 2011
oooo, so good!
Sagegreen July 3, 2011
Thanks, wssmom!