I
don’t like beets.
I
don’t really care for strong vinegar tastes.
The
vegetarian loves both of these.
So
this salad was for him.
I
ate a bit, (and by that I mean pretty much just ate the goat cheese.)
After
the salad, we went down the street to a new pup that opened and I ate bar food.
Happily.
That
being said, the vegetarian and the French girl, really enjoyed this salad. It
was easy to prepare and looked very nice presentation wise. You could easily
only make ½ the dressing and still have more than enough. Be careful roasting
your own beets, your kitchen will quickly start to look like children ran
through there with pink highlighters.
Serves:
6
Time: active:
20 minutes
cooking:
50 minutes
Gather up:
•
8 medium-size beets, tops removed and scrubbed
•
1/2 cup balsamic vinegar
•
1/2 cup olive oil
•
2 teaspoons Dijon Mustard
•
Kosher salt and freshly ground black pepper
•
4 ounces baby arugula
•
1/3 cup roasted, salted Marcona almonds, toasted ( I simply used
silvered almonds)
4
ounces crumbled soft goat cheese.
Get to work:
Preheat the oven to 400 degrees.
Really, just do exactly as she says, they turned out perfect.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2
teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still
warm, cut each one in half and then each half into 4 to 6 wedges.
Place the arugula in a
separate bowl and toss it with enough vinaigrette to moisten. Put the arugula
on a serving platter and then arrange the beets, almonds, and goat cheese on
top. Serve warm or at room temp.
Enjoy.
Recipe
adaptation: Ina Garten