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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This salad offers a new way to eat fresh plums. Married with the savoury flavors of arugula, beets and crumbled blue cheese, the plums offer a juicy sweetness to the mix. Enjoy as a light side dish wiht juicy steak or fish fillet. Ingredients:
2 medium beets, trimmed |
1/4 cup cider vinegar |
1 teaspoon honey or 1 teaspoon maple syrup |
1 teaspoon grainy mustard |
1/2 cup extra virgin olive oil |
1 tablespoon fresh chives, chopped |
1/2 teaspoon salt |
1/2 teaspoon freshly cracked pepper |
1 1/2 lbs plums, pitted and cut into wedges (6-8 plums) |
1/4 cup red onion, thinly sliced |
2 cups baby arugula or 2 cups watercress |
2 ounces blue cheese or 2 ounces goat cheese, crumbled |
1/4 cup toasted walnuts, chopped |
Directions:
1. Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into weges. Set aside in bowl.
2. In a bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. whisk in chives, salt and pepper. Pour 1 tablespoons of the dressing over the beets and toss to combine.
3. In a large bowl, combine plums, red onion and arugula. Toss with remaining dressing.
4. Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.
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