112-artwork
112-artwork

Roasted Migliorelli Farm Golden Beets & Salad of Sky Farm Baby Arugula

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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.

Ingredients

4 Servings

FOR THE BEETS:

4 each medium size golden beets

Kosher salt & pepper

Olive oil as needed

FOR THE VINAIGRETTE:

1 whole shallot – minced

¼ Cup honey

¼ Cup Dijon mustard

½ Cup aged sherry vinegar

1 Cup extra virgin olive oil

3 oranges – segmented

1 bulb fennel – grilled and diced

2 sprigs thyme – minced

FOR THE PECANS:

Dry toast pecans in sauté pan

Season liberally with olive oil, salt/ pepper, & chili powder

Directions

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.

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