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BALSAMIC BEET SALAD WITH ARUGULA AND GOAT CHEESE

ADSENSE 336 x 280

Ingredients
    Balsamic Beets
  • 1 1/2 pounds of beets (8-9 medium beets)
  • 3 tablespoons balsamic vinegar (I prefer fig balsamic)
  • 1 tablespoon extra virgin olive oil
  • Salad
  • 6 cups arugula
  • 2 oz of goat cheese, crumbled
  • 2 tablespoons chopped walnuts
Instructions
    Balsamic Beets
ADSENSE Link Ads 200 x 90
inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; list-style-type: decimal; margin: 0px 0px 1em 1.5em; padding: 0px; text-align: justify; vertical-align: baseline;">Remove greens, scrub clean, and cover beets with about an inch of water.
  • Bring to a boil and cook until fork inserts easily, about 35-40 minutes
  • Cool under cold water, remove skins.
  • Allow to cool to room temperature; cut into quarters.
  • Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.
  • Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.
  • Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.
  • Salad
  • Divide arugula among 4 plates.
  • Sprinkle goat cheese and walnuts on top of greens.
  • Add beets.
  • Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.

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