Make Ahead

Golden Beet and Green Chile Salad

Photo by Emily | Cinnamon&Citrus
Author Notes

This is a recipe inspired by our first vacation as a family of 3 to New Mexico. In Albuquerque we stayed at a working lavender farm, Los Poblanos, and had a wonderful dinner at Campo, the on site restaurant. My starter was a beet salad with New Mexican Hatch chiles. This is my version with a regular old green bell pepper from my Ohio grocery store. Enjoy! —Emily | Cinnamon&Citrus

  • Prep time 30 minutes
  • Cook time 35 minutes
  • Serves 4 as a side, 2 as a main dish
Ingredients
  • Salad fixings
  • 1 large green bell pepper
  • 1 tablespoon olive oil
  • 1 teaspoon unseasoned rice wine vinegar
  • 2 large golden beets, leaves/stems removed
  • 5 ounces baby arugula
  • 1/3 cup roasted salted pepitas/pumpkin seeds
  • 4 ounces soft crumbly goat cheese
  • Green chile vinaigrette
  • 3 tablespoons unseasoned rice wine vinegar
  • 1 finely diced pickled jalapeno (if you can find canned Hatch chiles, use these - I've seen them at Trader Joe's before)
  • 1 teaspoon pickling liquid from the pickled jalapeno
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
In This Recipe
Directions
  1. Prepare your beets: Preheat the oven to 400F. Scrub your beets then wrap individually and tightly in foil with a drizzle of olive oil. Cook 50 minutes, checking about half way through to make sure they aren't looking dried out (if so, splash with water and make sure foil is re-wrapped tightly). Remove from oven and once cool enough to handle, peel and chop into 1.5" cubes.
  2. Prepare your seared peppers: remove stem, seeds and ribs and slice the pepper into 1" strips. Preheat a wok style pan over medium high, then add about 1 tablespoon of olive oil. Add the peppers in one layer and don't stir immediately - allow to blister/char. Sprinkle with salt and black pepper. Toss the peppers after a sear has developed and continue to cook for about 3 minutes total, tossing occasionally. About 30 seconds before the peppers are done, stir in rice wine vinegar (stand back unless you want a vinegar facial). When cool enough to handle, cut into 1.5” pieces.
  3. Combine the beets and peppers with arugula, pepitas and goat cheese, crumbled into small bite sized pieces. Salt and pepper to taste. Dress to your taste with the Green Chile Vinaigrette below.
  4. To make the vinaigrette, combine vinegar through honey and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to emulsify.

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