"Salad Ideas for Game Days | Gardenuity"
In the spirit of creating flavourful and nutritious meals, this article provides a guide on growing beets and arugula for fall salads. These two vegetables, when combined, offer a delightful taste experience that adds a twist to your autumn dishes.
Growing Beets for Fall Salads
Planting Beets
To get started, plant beet seeds about 8 to 9 weeks before the first expected frost in your area. For most zones, this means planting in late July to early September [2][5]. Beets prefer well-drained soil with a pH between 6.5 and 7.0. Soil temperatures should be between 50°F and 75°F for optimal germination [5]. Sow seeds ¼ inch deep and 1 inch apart. Thin seedlings to 3 to 4 inches apart to allow roots to develop fully [5].
Caring for Beets
Keep the soil consistently moist, providing about 1 inch of water per week. Reduce watering slightly as fall approaches to prevent waterlogged soil [5]. Mulch around the plants to retain moisture and suppress weeds [5]. Interplant beet seeds with radishes to provide shade for emerging beets and retain soil moisture [5].
Harvesting Beets
Beets are ready to harvest about 50 to 70 days after planting. For fall beets, this should align with the cooler weather [5]. Use a fork to gently loosen the soil around the beets, then lift them out of the ground. Beets can be harvested for both their greens and roots [4].
Growing Arugula for Fall Salads
Planting Arugula
Arugula can be planted every 1 to 2 weeks throughout the growing season. In fall, start planting in late summer for a continuous harvest [1][4]. Arugula prefers well-drained soil with a pH between 6.0 and 7.0. It requires at least 4 hours of sunlight per day but thrives with 6 or more hours [3]. Direct-sow seeds about ¼ inch deep and 1 to 4 inches apart, depending on the desired plant size [3].
Caring for Arugula
Keep the soil moist but avoid overwatering. Arugula does not tolerate standing water well [3]. Plant arugula with beneficial companions like chives, oregano, and carrots to enhance growth and pest resistance [3].
Harvesting Arugula
Harvest individual leaves or cut off the entire plant just above the soil line. Use scissors to avoid damaging the leaves [1]. For blanching and freezing, immerse arugula in boiling water for 30 seconds, then shock it in an ice bath before freezing for later use [1].
Preparing Beets and Arugula for Fall Salads
After harvesting, roast or boil beets until tender. Let them cool before peeling and slicing. Wash and dry arugula leaves. Use them fresh in salads or as a garnish.
Combining roasted beets with fresh arugula adds a delicious and nutritious twist to fall salads. The sweetness of the beets pairs well with the peppery flavor of the arugula, creating a delightful flavor combination.
The Ultimate Pizza Salad
The recipe for The Ultimate Pizza Salad is not explicitly provided, but the method suggests chopping and dressing the ingredients. The ingredients include a variety of options such as arugula, romaine, spinach, mushrooms, tomatoes, olives, chives, thyme, peppers, pineapple, parsley, basil, mozzarella cheese, goat cheese, grilled chicken, and sliced ham. No specific dressing recipe is provided, but a side of honey mustard, ranch, or a homemade healthy dressing can be served with the pizza salad.
Balsamic Roasted Beet & Arugula Salad
The Balsamic Roasted Beet & Arugula Salad recipe is by Barefoot Contessa. The method involves roasting beets, peeling them, cutting them into wedges, and tossing them with vinaigrette. The arugula is also tossed with vinaigrette separately. The salad is then assembled with the arugula, beet wedges, almonds, and goat cheese.
The basil dressing for this recipe includes fresh basil leaves, fresh parsley leaves, garlic, olive oil, red wine vinegar, dried oregano, sugar, salt, and black pepper.
Italian Salad with Basil Dressing
The Italian Salad with Basil Dressing recipe is by Cuisine at Home. The method involves chopping up all desired ingredients and tossing them with dressing, or drizzling dressing on top as preferred. The recipe serves 4-6 people and includes an Italian salad blend, halved grape tomatoes, sliced carrots, and sliced shallots.
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