A Hip Girl’s Potluck + Arugula Salad with Roasted Beets, Carrots and Caramelized Onions

April 27, 2011(updated on October 3, 2018)

cubed carrots and beets

Earlier tonight, twenty women gathered in my apartment to eat, drink and celebrate Kate Payne and her lovely new book (don’t forget that I’m giving away a copy here). Let me tell you, we had SUCH a fun evening. My dining room table positively groaned under the weight of the deliciousness heaped upon it and the room bubbled with conversation and connections being made.

potluck table

I was so focused on eating, chatting and ensuring that we had enough silverware that I didn’t manage to take more than a few pictures. I’m still kicking myself that I didn’t point my camera at Kate or any of my guests. Happily, I was quick thinking enough to ask people to write down their blog addresses, because though we did an around the room introduction, I knew my memory couldn’t be relied upon to keep track each URL. Here’s who showed up:

Lily from Lily’s Barter Bakery
Sara The Cozy Herbivore
Carly from Harvest Local Foods
Courtney from Inspire. Perspire.
Melissa from Knitter’s Cook Book
Sarah from Sarah Anne Burns
Robin Shreeves from South Jersey Locavore and Mother Nature Network’s food channel
Yvonne from Marijayn
Jenni from Domestic Efforts
Kerri from Vintage Now
Audra from Doris and Jilly Cook

348 | 365

For my contribution to the potluck table, I made a salad that I’ve been mentally formulating for awhile. I chopped five carrots and three beets into small cubes, tossed them with olive oil, salt and pepper and roasted them in the oven until tender. While the cooked, I chopped and caramelized a giant red onion in two tablespoons of butter.

Once those two components were finished cooking and had a chance to cool down a little, I heaped them atop a giant bowl of baby arugula. It got finished with some thin shavings (made with a vegetable peeler) of hard pecorino romano, a drizzle of balsamic vinegar, some olive oil and salt and pepper. The resulting salad was a tangle of sweet, tangy and salty cheese. I’m already looking for a reason to make it again.

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17 thoughts on "A Hip Girl’s Potluck + Arugula Salad with Roasted Beets, Carrots and Caramelized Onions"

  • Yum – that salad sound amazing, and I just so happen to have ALL of those ingredients. I think I know what dinner will be tomorrow night…

  • Oh wow, that salad sounds great! The event sounds wonderful and I can’t wait to see Kate when she is in Seattle!

  • I have been eating arugula like a fiend for these past few months and the roasted veggies on top will be the perfect way to mix it up. Sounds delicious!

  • I love potlucks. And this seems like an especially great way to bring a bunch of people together. (Around the release of a book, that is. 🙂

  • Oh it seems like it was a wonderful Potluck. If I lived nearby I woudl have come by with some food to share too and meet some fellow bloggers.

    I am kicking myself as I missed you book giveaway, it would have been fab.

  • Thank you so much for hosting such a lovely evening! I had a blast and it was lovely to meet everyone. Plus the food was all SO DELICIOUS!

  • This salad sounds delicious, I’m definitely going to try it! One of the reasons I love potlucks is because there are always so many interesting salads. =)

  • Hello to the other lucky potluck attendees! At the potluck someone was talking about 18 hour no knead bread. Where can I find that recipe? Thanks so muchly! (and whoever made the pine nut cake, I’d love that one too if you’ll share!)

  • Thank you for the salad recipe. It was delicious!!!! Had it with a roast chicken tonight for dinner. There was a little bit left over and that will be making its way into my omelet tomorrow morning. ;o)