Roasted Beets and Arugula Salad
Ingredients
- 2 Bosc pears
- 1 lb. Baby arugula
- 2 Red beets whole
- 2 tbsp Goat cheese crumbled
- 1 tbsp Roasted pecans chopped
- 4 tbsp Olive oil
- 2 tbsp White balsamic glaze
- Ground black pepper
- Edible flowers
- Salt
Instructions
Start by roasting beets and pears.
- To roast the beets, first rinse them, then coat with a little olive oil, wrap in aluminum foil, and place in an oven heated to 400°F (205°C).2 Red beets, 4 tbsp Olive oil
- Cut pears into halves, brush them with melted butter and sprinkle with raw sugar.2 Bosc pears
- Cover the sheet pan with parchment paper, place pears and beets on it and roast for about 1 hour.2 Bosc pears, 2 Red beets
- In a bowl, whisk extra virgin olive oil, white balsamic glaze, ground black pepper and salt.4 tbsp Olive oil, 2 tbsp White balsamic glaze, Ground black pepper, Salt
Meanwhile, prepare the dressing.
- Toss arugula in a small bowl with enough dressing.1 lb. Baby arugula
Combine all the ingredients
- Peel the roasted beets, cut into pieces (8 from each beet).
- Place the chopped beets and pear halves on top of the arugula.
- Sprinkle the salad with goat cheese and roasted pecans.2 tbsp Goat cheese, Salt, 1 tbsp Roasted pecans
Video Guide
Fun Fact:
Arugula is an edible, bitter and peppery leaf vegetable also known as “garden rocket” in Great Britain and Australia. While it’s now enjoyed across the globe, in fact, it’s native to the entire Mediterranean region: in Italy, Morocco, Spain, Portugal, Lebanon, Egypt and Turkey.