Wednesday, May 22, 2013

Roasted Beet Goat Cheese and Arugula Salad

If you pat the roasted beets dry, the goat cheese will stay whiter for a red and white contrast.
To roast the beets, wash them, rub with olive oil and roast on a baking sheet for about an hour in a 400F. oven or until beets are softened throughout. Cool and wash to remove skins.
I happened to pick up already prepared beets from Trader Joe's. The amounts used will depend on the size of the beets.
Roasted Beet Goat Cheese and Arugula Salad

4-6 roasted beets, cooled
4 ounces goat cheese
2 cups fresh Arugula
1/3 cup pine nuts, toasted
1 Tablespoon olive oil
1 teaspoon reduced Balsamic vinegar, plus extra to drizzle over top
sea salt and fresh pepper, to taste

Slice the beets 1/4 inch thick. Spread the goat cheese over each slice, put the beets back together and wrap each in saran wrap. Chill in the refrigerator about 1 hour. Remove the saran wrap and cut beets in half or quarters.
Combine the olive oil and reduced Balsamic vinegar. Toss with the Arugula and arrange on a platter.
Top with slice beets. Sprinkle pine nuts over top and drizzle with more reduced Balsamic vinegar, if desired.

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