Roasted Beets With Wild Arugula And Goat Cheese

Name: Roasted Beets With Wild Arugula And Goat Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings When I found these today at the open market I knew immediately that I wanted to make a delicious salad. When I came across wild organic baby arugula I knew the combination would be perfect; 1 liters baby or wild arugula, washed and dried; 1 can Many markets carry Balsamic Glaze, (balsamic vinegars that have been reduced and thickened) You also make your own. Recipe below; 6 teaspoons reduced balsamic vinegar; 17 fluid ounces 1 balsamic vinegar; 6 servings Roasted Beet Salad; 1 teaspoon BRAIN FOOD: BEE; 1 teaspoon ROASTED BEE WITH WILD ARUGULA AND GOAT CHEESE; 2 kilograms beets; 170 grams goat cheese, rolled into 30 balls the size of small grapes; 4 Tbsps kosher salt; 7 teaspoons extra-virgin olive oil; 118 milliliters pignoli nuts; 6 servings Cristinas Roasted Raisin and Pine Nut Asparagus With Raspberry Balsamic Glaze; 4 Tbsps Shallot Vinaigrette, (You will find the recipe for Shallot Vinaigrette in the “Cooking” section under SALAD DRESSINGS)

Roasted Beets With Wild Arugulan And Goat Cheese might be just the side dish you are searching for. Watching your figure? This gluten free recipe has 621 calories, 23g of protein, and 26g of fat per serving. This recipe serves 6. A mixture of kosher salt, goat cheese, brain food: beets, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Pour 2 teaspoons of olive oil in the palm of your hand and rub the beets all over to coat.

Ingredients you will need

Olive Oil

Beet

Dry Seasoning Rub

Place the beets on a baking dish whole, and bake for 1 hour and 15 minutes, or until tender. To check for doneness, insert a sharp paring knife through the middle of the thickest part of the beet. If the knife goes through all the way smoothly, the beets are done.

Ingredients you will need

Beet

Equipment you will use

Baking Pan

Oven

Knife

Remove from the oven and cool completely. Peel the beets under running water and cut them into thin slices.Arrange 4 to 6 slices of beets on a salad plate in a circle. Toss the arugula with kosher salt and 3 to 4 tablespoons of dressing.

Ingredients you will need

Kosher Salt

Arugula

Beet

Water

Equipment you will use

Oven

Place 1 cup of arugula on top of the beets.

Ingredients you will need

Arugula

Beet

Spread 4 to 5 goat-cheese balls around the salad, and top with 2 teaspoons of pignoli nuts.

Ingredients you will need

Pine Nuts

Cheese

Spread

Drizzle 1 teaspoon of balsamic syrup and 1 teaspoon of olive oil over each serving.Repeat the assembly procedure for the other 5 servings!Many markets carry Balsamic Glaze, (balsamic vinegars that have been reduced and thickened) You can also make your own. Recipe below.*1 (16.9 fluid-ounce) bottle balsamic vinegar

Ingredients you will need

Balsamic Vinegar

Balsamic Glaze

Olive Oil

Syrup

Makes 1/2 cup

Pour the whole bottle of vinegar into a small saucepan and bring to a boil over high heat. Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup like consistency, about 15 to 20 minutes. Be careful not to thicken too much or you will end up with a thick black goop. To test, use a wooden spoon: if the syrup coats the back of the spoon, it is ready to remove from the heat.

Ingredients you will need

Vinegar

Syrup

Equipment you will use

Wooden Spoon

Sauce Pan

Let it cool to room temperature before you store in the in the refrigerator. I use a needle-nose plastic bottle to store my glaze after it has cooled. It will last up to 2 months in the refrigerator. Its very concentrated so a tiny bit goes a long way!

Ingredients you will need

Glaze