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Beet Salad with Arugula and Goat Cheese

3 medium red or yellow beets
3 T plain soft goat cheese
handful baby arugula
2 scallions, cut in threads
olive oil
balsamic vinegar
2 T vinaigrette
minced fresh herbs (I used tarragon, oregano and parsley)
salt, pepper to taste

Roast beets for about 40 min at 350º until fork tender. Cool and peel.

Slice beets very thin, in uniformly-shaped pieces. Save any odd-shaped pieces, or pieces that refuse to be cut thin, for another use. Arrange beets in a fan pattern around a plate or small platter. Toss scallion threads and arugula with the vinaigrette and place in the middle of the plate. Drizzle the beets with scant amount of olive oil and balsamic vinegar. Scatter bits of cheese and the herbs over the beets. Season to taste.


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