Roasted “arnold Farm” Beet Salad With Arugula and Goat Cheese |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 4 |
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The beets for executive chef Wolfgang Birk’s colorful salad come from nearby Arnold Farm. It is served at Gaylord National’s Old Hickory Steakhouse near Washington, D.C. Ingredients:
1 lb mixed yellow and red baby beets |
3 tablespoons olive oil |
2 garlic cloves, chopped |
2 fresh thyme sprigs |
1 bay leaf |
salt and pepper |
2 1/2 tablespoons olive oil, divided use |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh marjoram |
8 ounces goat cheese |
8 ounces arugula, thoroughly washed |
Directions:
1. Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.
2. Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.
3. When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.
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