Beet Salad

Beet Salad
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Rating: 4
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Beet Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 4
Rate this recipe!
Instructions
  1. Roast beets: Preheat oven to 425°. Wash beets to remove excess soil and wrap individually in aluminum foil. Roast beets for 45 minutes or until somewhat soft.
  2. While beets are roasting, slice red onion half into thin slices. Chop goat cheese into 1/4 inch cubes (OK if it is messy and uneven). Heat sauté pan on high heat with no oil (dry pan). Add pine nuts and shake pan occasionally until pine nuts are toasted. Chop pine nuts coarsely.
  3. Let beets cool. Once beets are cool enough to handle, remove skin by peeling with fingers and with the help of a pairing knife. Cut into 1/2 inch cubes.
  4. Spread arugula out on a serving tray. Add sliced onions. Drizzle light amounts of extra virgin olive oil and balsamic vinegar evenly onto salad. Distribute goat cheese onto salad. Add chopped pine nuts. Add salt to taste. Complete by drizzling glazed balsamic vinegar artfully over salad. Note: Beets can be refrigerated for up to a few days before assembling salad.
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