Give boring vegetables the beet down with this savory roasted beet salad.
No fuss, no rush, with tons of ingredients to create intense flavor since the Barbacoa manages the work here. This salad is balanced and scrumptious enough to serve as a main dish for a light lunch or a worthy accomplice to a full course setting.
Barbacoa Beet Salad
4 cups arugula
1 lb beets (diced)
½ red onion (thinly sliced)
¼ lb gorgonzola cheese (diced)
½ cup pistachios (crushed)
2 tablespoons Marie Sharp’s Caribbean BBQ Sauce – Belizean Barbacoa (“Smoky” Label)
6 tablespoons EVOO
3 tablespoons red wine vinegar
1 tablespoon course ground mustard
2 tablespoons Marie Sharp’s Caribbean BBQ Sauce – Belizean Barbacoa (Original “Gold” Label)
1 ½ tablespoons shallot (minced)
Protect surfaces from staining beet juice by layering baking pan and cutting board with parchment paper. Use thin rubber gloves when dicing and tossing beets. If beets touch cutting board surface, counter/sink or skin, scrub lightly with a combo of baking soda, salt and lemon juice.
Preheat oven to 450°F.
Scrub and Dice Beets.
Toss in a small bowl with 2 TBSP Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoa (“Smoky” Label).
Add 1 TBSP EVOO to baking sheet lined with parchment paper.
Coat both sides of parchment paper with EVOO so paper sticks to pan and has thorough coating on top side to prevent beets from sticking.
Spread Barbacoa Beets on sheet.
Roast 25 Minutes.
Arrange Arugula on serving plate.
Slice Onion into thin rings.
Crush Pistachios with mortar and pestle or small food processor.
Layer all over arugula.
Whisk EVOO, Red Wine Vinegar, Mustard, Minced Shallot and 2 TBSP Marie Sharp’s Caribbean BBQ Sauce—Belizean Barbacoa (Original “Gold” Label) in a small bowl.
Add ¼ TSP freshly ground salt and pepper.
Place roasted beets on top of arugula mix.
Drizzle with salad oil.