Beet, Arugula, and Shanklish Salad with Kumquat and Orange Dressing

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

We take our sweet, tender Mediterranean beets for granted. We boil them in water, and they are perfectly succulent with any dressing, even eaten plain, skin removed. When I first tasted roast beets in the United States, I realized that the strain of sweet beets that thrive in our garden is very different from the one cultivated here, which lacks the fruitlike flavor of Mediterranean beets. But I was determined to get my kind of tender sweetness out of common American beets, and here is my r