Beet Salad


3-4 medium beets, peeled & halved

Sparrow Lane Golden Balsamic Vinegar

2 c baby arugula

Sparrow Lane Champagne Vinegar

Sparrow Lane Extra Virgin Olive Oil

Crème Fraiche

salt & pepper to taste



Place beets cut side down in baking dish. Pour the Sparrow Lane Golden Balsamic Vinegar so that the liquid is just touching the beets. Add about ½ cup water and a splash or two of the Sparrow Lane Champagne Vinegar. Cover with foil and roast at 200 degrees until fork tender. When beets are done remove and let cool. Reserve the liquid.

When beets are cool to touch cut them into ¾ inch pieces and chill in refrigerator.

Place liquid from Step1 into small sauce pan. Add a ¼ cup of the Blackberry Balsamic vinegar and reduce over medium heat until it thickens into a syrup.


Place 1 to 2 T Crème Fraiche on a small plate and spread into a thin even layer. Place the chilled beets on top of the Crème Fraiche.

Lightly toss the Baby Arugula with a splash or two of the Champagne Vinegar and about 2 t of the Olive Oil, add salt & pepper to taste.

Garnish the edges of the plate with the Baby Arugula mixture then drizzle the beets with the syrup reduction.