Makes 4 Roasted Beet and Arugula Salads
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
- 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
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.
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.