Wednesday, June 19, 2013

Beet & goat cheese salad

One of my favorite salads to have once in awhile, when I have all ingredients on hand. Exactly on hand!
You know, when you look at the recipe and it looks fantastic and seems like its pretty easy to make; and you are already imagining how you going to reproduce this incredibly easy recipe in your kitchen....and then you see something like: " roasted beets" or "homemade linguini " in the ingredients list; or "2 cups of homemade tomato paste" which you were supposed to make ahead because it takes 3 hours to make it! ugh...

So a disclaimer:  for this particular recipe you have to have a roasted beet. If you are asking how to roast it, here it is: wash the beets, let it dry, wrap it in the foil, and roast in the oven for 45 minutes at 350 degrees F, let it cool for another 2 hours or so. If you are like me and this idea doesn't seem so exciting, then just go to the closest grocery store and buy the roasted beets.
When I have time, I usually try to roast beets ahead, few at a time. I keep it in my fridge for a week or even 2 weeks.

Beet & goat cheese salad
serves 1 person 

handful arugula
1/4 of roasted and cooled medium beet, diced
1/4 cup toasted walnuts, chopped
1/4 cup goat cheese, crumbled
1 tbsp balsamic vinegar
1 tbsp extra virgin olive oil
freshly ground black pepper

On  a bed of arugula  place the roasted beets, toasted walnuts and goat cheese. Pour the olive oil and  vinegar over the rest of ingredients. Season with black pepper.

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