Monday, April 4, 2011

Meatless Monday: Roasted Beet and Arugula Salad with Goat Cheese


•3 large golden beets (about 1 1/2 pounds)
•3 tbsp olive oil
•4 oz baby arugula leaves, washed (about 2 large handfuls)
•1/2 cup chopped toasted pecans
•1/4 cup rice vinegar
•2 tbsp sherry vinegar
•2 oz goat cheese
•salt and fresh ground black pepper to taste


1. Preheat oven to 375 degrees F.
2. 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.
3. 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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