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Recipe: Roasted Beet & Arugula Salad with Montasio Cheese

Posted by Michelle Zippelli  December 11, 2012 12:00 PM

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Every year around this time the same thing happens to me, between Thanksgiving and Christmas I find myself eating so many heavy foods and sweets so often, that I start to crave something lighter and healthier. (Last year I turned to Halibut for a holiday detox soluation.) Usually when you get used to eating heavier foods (thanks to all those holiday parties and Christmas cookies) eating a light salad hardly fills you up at all. That's where the beets come in. They add substance to the salad, simultaneously filling you up and working wonders for your digestive system.

I used Montasio cheese because that's what I had in the fridge. Montasio was great because it has this earthy / grassy flavor that paired well with both the arugula and the beets. However, you can use any cheese you like, this recipe is simple enough to replace it with Parmigiano, Pecorino, or even soft goat cheese.


Roasted Beet and Arugula Salad
serves 4


  • 1 bunch red beets
  • 4 cups arugula
  • Handful of Montasio cheese shavings, to taste (can be substituted with cheese of choice)
  • 4 tbsp olive oil
  • 3 tbsp red wine vinegar, to taste
  • salt and pepper, to taste
  • Directions:
    1. Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, remove the greens.
    2. Toss the beets with 2 tbsp of the olive oil and place in baking dish. Bake for 50-60 minutes or until you can easily insert and remove a fork.
    3. Once beets cool down, remove the skin from the beets and dice.
    4. Combine diced beets with arugula, salt, pepper, cheese, oil and vinegar. You can use any vinaigrette that you like here - but I like to keep it simple with just oil and vinegar.


    This blog is not written or edited by or the Boston Globe.
    The author is solely responsible for the content.

    About the authors

    Michelle Zippelli is a Boston based hedonist who is committed to finding the best food that Boston has to offer. She has lived in Boston for 6 years and works in online marketing. Michelle loves meatballs, live music, exotic cheeses, Mexican food, spur of the moment dance parties, and all things pickled.
    Jacki Morisi is a self-proclaimed bon vivant extraordinaire. A Boston native whose waking hours are exclusively focused on travel, music, food, and fare ... emphasis on food and fare. She's a firm believer that just because you're living on a young professional's budget doesn't mean you have to sacrifice taste, and carries this mantra into each and every dining endeavor.
    Contact us:
    Jacki and Michelle also co-write the Boston-based food blog
    Email Jacki and Michelle:
    Follow Jacki on Twitter @jacki_mo and Michelle @Meeshz
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