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Roasted Beets and Arugula Salad

Dmitry Rodov
Print Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
Total Time 2 hours 10 minutes
Course Salad
Cuisine French
Servings 4
Calories 350 kcal

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