Roasted Beet and Arugula Salad With Goat Cheese
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4
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
- Preheat oven to 375 degrees F.
- Wash the beets and coat with 1 tbsp of the oil.
- Wrap in several layers of foil and bake for 1 hour or until tender.
- Let cool to room temp or refrigerate.
- This may be done in advance.
- With a knife, scrap off the beet skin, and cut in 1-inch cubes.
- Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
- Toss well to combine, and divide on to 4 plates.
- Crumble over the cheese, and serve.
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RECIPE SUBMITTED BY
dojemi
United States