Monday, July 25, 2011

roasted beet salad


2 beets (try 1 red and 1 golden)
2 tbsp. red wine vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 cups arugula
1/4 cup cheese- shaved Parmigiano-Reggiano or creamy goat cheese would work well


1. Preheat oven to 425 degrees F.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at for 70 minutes or until tender. Cool; peel and cut into 1/4-inch-thick slices.
3. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4. Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.

*Adapted from Cooking Light

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