Roasted Migliorelli Farm Golden Beets & Salad of Sky Farm Baby Arugula
November 4, 2015
Beet salads seem to be everywhere these days … this one is truly unique with the addition of pear mostarda & Cambazola cheese, a camembert with the blue cheese vein.
1To make the vinaigrette combine all ingredients, except olive oil. Drizzle the olive oil in slow to emulsify.
2Wash beets thoroughly. Season them liberally with oil & salt/ pepper. Double wrap in aluminum foil and bake on a cookie sheet lined with a bed of coarse salt at 350 F until knife tender, approx. 1 – 1 ½ hours depending on size. Cool until easy to handle, peel by wiping away skin with paper towels. Slice into ¼ inch rounds and reserve for plating.
3Arrange beets & sliced cheese decoratively and garnish with pear mostarda & spiced pecans – serve with Sky Farm baby arugula dressed with orange – fennel vinaigrette.