Recipe

Roasted Beet Arugula And Roquefort Salad Recipe

	Kj4yf / All my dishes 1 year, 10 months ago Arugula gives it a slight peppery flavour. Add mixed greens to compliment the Arugula if you like. Prep:150m Cook:130m Servings:4	Kj4yf
	healthy

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Ingredients

2 md BEETS PEELED, 1 TB OIL FOR

ROASTING

ROMAINE LETTUCE

ARUGULA, MED LEAVES

1/2 c ROQUFORT CHEESE, CRUMBLED

1/2 c ROAST PECANS, ( see Saute Pecans)

Chive oil

1/2 c VIRGIN OLIVE OIL

1/4 c CHIVES. CHOPPED

SALT & PEPPER TO TASTE

COMBINE CHIVE, OIL AND SALT & PEPPER IN BLENDER AND BLEND WELL. TRANSFER TO A SQUEEZE BOTTLE.

*Saute Pecans

1 tb BUTTER

1/2 c PECANS, HALVES & PIECES

1 ts SUGAR

1 pn SALT & PEPPER TO TASTE

2 pn GARAM MASALA SPICE MIX

*Balsamic Vinaigrette

2 tb DIJON MUSTARD

4 tb BALSAMIC VINEGAR

1 EGG YOLK

1 cl MASHED GARLIC

1/2 c VIRGIN OLIVE OIL

1/2 c VEGETABLE OIL

1-1/2 ts SALT & PEPPER

PLACE MUSTARD IN BLENDER WITH BALSAMIC VINEGAR AND EGG YOLK AND GARLIC. PUREE TOGETHER, THEN SLOWLY DRIZZLE THE 2 OILS INTO THE BLENDER TO MAKE AN EMULSIFIED DRESSING. BLEND ABOUT 1 MINUTE, THEN ADD SALT & PEPPER TO TASTE. IF DRESSING IS TOO THICK ADD A LITTLE WATER TO THIN.

Directions

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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