Beet Salad with Arugula and Goat Cheese
Ingredients
Salad
- 2 medium Red Beets
- 2 medium Yellow Beets
- 4 oz Cypress Grove Herbs de Humboldt chevre
- 1 teaspoon chopped celery greens
- 1 teaspoon chopped chives
- 1 teaspoon chopped dill
- Pepper to taste
- ½ cup toasted pine nuts or walnuts
- 2 tightly packed cups arugula
- Zest of 1 orange
Dressing
- 2 Tbsp minced shallot
- 1 Tbsp Dijon mustard
- ¼ cup white wine vinegar
- 1 Tbsp honey
- ½ cup olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Directions
- Clean beets, drizzle with olive oil, salt and pepper and bake for 1 hour @ 425 and allow to cool
- Mix dressing together and set aside
- Mix chopped herbs with goat cheese and set aside.
Constructing Salad
- Remove beets and clean skins and slice thinly. Add small amount of dressing and orange zest to beets and turn gently.
- Add remaining dressing to arugula
- Alternate ¼ of beets slices on a plate by color
- Place ¼ of arugula on top
- Add ¼ of goat cheese mixture on top
- Add ¼ of pine nuts
- Lightly salt and pepper and serve
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