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.
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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