Roasted Beet Arugula And Roquefort Salad |
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Prep Time: 0 Minutes Cook Time: 130 Minutes |
Ready In: 130 Minutes Servings: 4 |
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Arugula gives it a slight peppery flavour. Add mixed greens to compliment the Arugula if you like. Ingredients:
2 md beets peeled, 1 tb oil for |
roasting |
romaine lettuce |
arugula, med leaves |
1/2 c roqufort cheese, crumbled |
1/2 c roast pecans, ( see saute pecans) |
chive oil |
1/2 c virgin olive oil |
1/4 c chives. chopped |
salt & pepper to taste |
combine chive, oil and salt & pepper in blender and blend well. transfer to a squeeze bottle. |
*saute pecans |
1 tb butter |
1/2 c pecans, halves & pieces |
1 ts sugar |
1 pn salt & pepper to taste |
2 pn garam masala spice mix |
*balsamic vinaigrette |
2 tb dijon mustard |
4 tb balsamic vinegar |
1 egg yolk |
1 cl mashed garlic |
1/2 c virgin olive oil |
1/2 c vegetable oil |
1-1/2 ts salt & pepper |
place mustard in blender with balsamic vinegar and egg yolk and garlic. puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. blend about 1 minute, then add salt & pepper to taste. if dressing is too thick add a little water to thin. |
Directions:
1. PREHEAT OVEN TO 350, RUB BEETS WITH OIL AND PLACE ON BAKING DISH. COVER WITH FOIL AND ROAST FOR APPROXIMATELY 1 1/2 HRS OR UNTIL TENDER. SET ASIDE TO COOL, THEN SLICE IN 1/8 TO 1/4 SLICES. RESERVE JUICES IN PAN FOR DECORATION. WASH ARUGULA WELL AND DRY THOROUGHLY. IN MIXING BOWL TOSS ARUGULA WITH DRESSING (*see Balsamic Vinaigrette), CHEESE AND PECANS (*see Pecans), AND TOSS WELL. ARRANGE SLICED BEETS ON PLATE IN A RING , THEN PLACE ARUGULA IN CENTER, GIVING HEIGHT TO THE PLATE. SPRINKLE THE CHEESE AND (see Saute Pecans) PECANS IN BOTTOM OF BOWL ON TOP OF EACH SALAD. SQUEEZE A RING OF ( see Chive Oil) CHIVE OIL ONTO EACH PLATE AND DRIZZLE A SPOONFUL OF BEET JUICE FROM ROASTING TO GIVE A CONTRASTING COLOURS.
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