I have, quite honestly, a totally irrational hatred of Halloween.
Halloween for children? Great. I can get behind that. But Halloween for adults? Hatred.
This is especially inconvenient since I live in Madison, WI which is the Halloween capitol of the world, and every year tens of thousands of out-of-towners come to act like complete idiots on State Street. I was in college in 2005 when Halloween ended in riots, looting, and tear gas, and the city said enough. It’s gotten better since then (as in there is significantly less window breaking and arrests), but to be honest, I stay as far away from State Street on Halloween as possible. Apologies if you’re one of these people that has a perfectly respectable Halloween party. As I mentioned in the beginning, I admit that this hatred is irrational.
Anyways, it may be Halloween tomorrow, but I’ll just think of this time as late October, where the beets and carrots are tasty and salads seem to be calling my name.
Match those flavors with some spicy arugula, blue cheese, and a balsamic vinaigrette, and you’ve got something worth blogging about. And feel free to do it sans costume, like me.
- 2-3 large beets of any color, peeled and cut into ½ inch long pieces
- ¾ lb carrots, chopped into ½ inch rounds
- salt and pepper to taste
- ⅓ cup olive oil, plus more to drizzle
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon juice
- 3 large handfuls arugula
- 3 ounces blue cheese, crumbled
- Preheat oven to 425.
- Place beets and carrots on a baking sheet. Drizzle with a little olive oil and sprinkle with salt and pepper. Bake for 10-15 minutes, until vegetables are tender. Remove from heat and let cool completely.
- In a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, and lemon juice until vinaigrette emulsifies.
- Once vegetables have cooled, toss together arugula, roasted beets and carrots, blue cheese, and vinaigrette. Serve immediately.