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ROASTED BEET ARUGULA AND ROQUEFORT SALAD Recipe

Ingredients

How to make it

  • PREHEAT OVEN TO 350, RUB BEETS WITH OIL AND PLACE ON BAKING DISH. COVER WITH FOIL AND ROAST FOR APPROXIMATELY 1 1/2 HRS OR UNTIL TENDER. SET ASIDE TO COOL, THEN SLICE IN 1/8 TO 1/4" SLICES. RESERVE JUICES IN PAN FOR DECORATION. WASH ARUGULA WELL AND DRY THOROUGHLY. IN MIXING BOWL TOSS ARUGULA WITH DRESSING (*see Balsamic Vinaigrette), CHEESE AND PECANS (*see Pecans), AND TOSS WELL. ARRANGE SLICED BEETS ON PLATE IN A RING , THEN PLACE ARUGULA IN CENTER, GIVING HEIGHT TO THE PLATE. SPRINKLE THE CHEESE AND (see Saute Pecans) PECANS IN BOTTOM OF BOWL ON TOP OF EACH SALAD. SQUEEZE A RING OF ( see Chive Oil) CHIVE OIL ONTO EACH PLATE AND DRIZZLE A SPOONFUL OF BEET JUICE FROM ROASTING TO GIVE A CONTRASTING COLOURS.

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kj4yf Fort Pierce, FL

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