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This is an Il Davide mainstay – one of our most popular salads. We use thinly sliced yellow beets arranged on the plate - they are the canvas for this salad presentation.

 2 cups of roasted red beets
 3 medium to large roasted yellow beets
 7 cups of wild arugula
 ¾ cup of white balsamic vinaigrette (see below) ½ of Italian gorgonzo- la or local mild blue cheese 1 cup of candied walnuts (see below)
Candied Walnuts
 2 cups walnut halves
 ¼ cup of honey
 2 tablespoons of sugar
  teaspoon salt
White balsamic vinaigrette
 ¼ cup of white balsamic vinegar
 ½ cup E.V.O.O.
 1 tablespoon honey
 pinch of salt
 ½ tsp of minced shallots squeeze of lemon Whisk all together until emulsi譃ed
Roasted beets

We like to roast whole red and yellow beets like you would a baked potato, cover individually 4 med sized yellow and red beets with aluminum foil and roast in the oven at 400° for 40 minutes, let cool a little and peel skins off under cold running water. Slice golden beets with a mandolin very thin “Carpaccio” style and line 4 plates covering the inner surface of the plates, refrigerate. Cut red beets into ½ inch cubes transfer to a bowl and toss with balsamic vinegar and a touch a sugar to coat.

Candied Walnuts

Preheat a dry skillet over a medium-high heat. Add the walnuts, honey, sugar and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool on wire rack, transfer to wax paper coated container.


Slice golden beets on mandolin almost paper thin arrange on chilled 4 chilled large plates, Toss arugula in with vinaigrette and place dressed arugula in the middle of arranged beets. Top with marinated red beets, walnuts and cheese.