The star of this dish is undoubtedly the rye bread and caraway crumble. At the farm this weekend, we served a warm salad of roasted Brussels sprouts with chanterelle mushrooms and it was a huge hit among all of the guests. Bread crumbs are a great way to add texture and additional flavor to salads, hearty vegetables, and even pastas.
3 medium beets, rinsed
3/4 cup arugula, cleaned
3 slices of rye bread
1 teaspoon caraway seeds
1 teaspoon fennel seeds
1 teaspoon sherry vinegar
2 tablespoons olive oil, plus more for finishing
Sea salt, to taste
Preheat an oven to 400F degrees. Toss the beets with the olive oil and a large pinch of salt and place in a aluminum foil pouch in the oven. Roast until the beets are completely tender, about 1 hour. Remove the beets from the oven carefully peel off the skins (they should come right off). Once the beets are cool, slice them into 1/4 inch slices and reserve.
Lower the oven to 300F degrees and place the rye bread in the oven on a baking sheet. Bake until the bread is fully dried out and crispy, about 30-45 minutes. Remove the bread from the oven and place in a food processor with the caraway and fennel seeds. Pulse until the mixture is roughly chopped. There should be some larger pieces of bread interspersed with finer crumbs. Season the crumble with salt and set aside in an airtight container.
To serve, place the beets on a serving platter and drizzle with 2 teaspoons of olive oil and a large pinch of salt. Top with 2 tablespoons of the crumble and the arugula. Drizzle the arugula with the sherry vinegar and an additional teaspoon of olive oil. Top with the remaining crumble and serve.