Roasted Beet and Arugula Salad With Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I just discovered this fabulous recipe. It's suggested to roast the beets (hence the name - smile) but on a hot Summer day I chose to boil them using my recipe for Beets - Plain and Simple. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans. Ingredients:
3 large golden beets (about 1 1/2 pounds) |
3 tablespoons olive oil |
4 ounces baby arugula leaves, washed (about 2 large handfuls) |
1/2 cup chopped toasted pecans |
1/4 cup rice vinegar |
2 tablespoons sherry wine vinegar |
2 ounces goat cheese |
salt & freshly ground black pepper |
Directions:
1. Preheat oven to 375 degrees F.
2. Wash the beets and coat with 1 tbsp of the oil.
3. Wrap in several layers of foil and bake for 1 hour or until tender.
4. Let cool to room temp or refrigerate.
5. This may be done in advance.
6. With a knife, scrap off the beet skin, and cut in 1-inch cubes.
7. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
8. Toss well to combine, and divide on to 4 plates.
9. Crumble over the cheese, and serve.
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