Roasted Beet & Radish Salad With White Truffle Vinaigrette

Name: Roasted Beet & Radish Salad With White Truffle Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby arugula, washed and dried thoroughly; 907 grams large beets (about 2 – 2 1/2 lbs) washed thoroughly, dried and stems trimmed; 113 grams goat cheese, softened to slightly less than room temperature; 2 Tbsps olive oil; 12 larges radishes, washed and thinly sliced; 4 servings sea salt & fresh ground black pepper, to taste; 2 Tbsps white truffle oil; 79 milliliters white balsamic vinegar

Roasted Beet & Radish Salad With White Truffle Vinaigrette is a gluten free, primal, and vegetarian recipe with 4 servings. One serving contains 319 calories, 9g of protein, and 20g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. It works well as a pretty expensive side dish. Head to the store and pick up radishes, balsamic vinegar, truffle oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.