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A Visual Feast |
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Roasted-Beet Salad
1-1/2 pounds medium beets (5 to 6)
3 cloves garlic
1/4 cup olive oil
Kosher salt
1 (5-ounce) package fresh arugula
6 ounces goat cheese, crumbled
1/2 cup walnuts, toasted
Walnut Vinaigrette (see recipe)
Preheat oven to 375°F. Scrub beets and trim off stem and root ends. Peel and cut each beet into 6 wedges. Place beets and garlic cloves in 13x9x2-inch baking pan. Drizzle with olive oil and toss lightly to coat.
Cover pan with foil; roast 30 minutes. Uncover and continue roasting 20 to 30 minutes more or until beets are tender.
When garlic cloves are cool enough to handle, remove from roasting pan and peel. Place cloves on cutting board, and sprinkle with small amount of kosher salt. Using flat side of a knife, smash cloves into paste. Add to olive oil in roasting pan. Toss beets and garlic in oil to coat.
Place arugula on large serving platter. Arrange beet wedges over arugula. Sprinkle beets with goat cheese and walnuts. Drizzle with Walnut Vinaigrette. Makes 8 servings.
Walnut Vinaigrette:
In screw-top jar combine 1/4 cup walnut oil, 3 tablespoons balsamic vinegar, 1 tablespoon honey, 1 teaspoon chopped fresh parsley, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Cover; shake well to combine. Makes 1/2 cup.
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