Salad With Roasted Beets Fried Shallots And Roquef... |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
This is a beautiful , flavorful salad to make with fresh spring beets and arugula. Ingredients:
12 ounces beets (3 small or 2 medium), washed and trimmed of root tips and stems |
3 medium shallots , sliced thin and separated into rings (about 1 cup) |
table salt and ground black pepper |
2 tablespoons all-purpose flour |
6 tablespoons extra-virgin olive oil |
2 tablespoons sherry vinegar |
2 teaspoons honey |
1 bunch arugula (large), washed, dried, trimmed of stems, and torn into bite-size pieces (about 6 cups) |
1 medium head butter lettuce , washed, dried, and torn into bite-size pieces (about 7 cups) |
6 ounces roquefort cheese , crumbled (about 1 1/2 cups) |
Directions:
1. 1. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Wrap each beet in foil and bake until paring knife can be inserted and removed with little resistance, 50 to 60 minutes. Unwrap beets; when cool enough to handle, peel and cut beets into 1/4-inch-thick wedges and place in medium bowl.
2. 2. While beets are roasting, toss shallots with 1/4 teaspoon salt, 1/8 teaspoon pepper, and flour in medium bowl. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add shallots and cook, stirring frequently, until golden and crisped, about 5 minutes. Using slotted spoon, transfer shallots to plate lined with triple layer of paper towels.
3. 3. Whisk remaining 3 tablespoons oil, vinegar, honey, 1/4 teaspoon salt, and 1/8 teaspoon pepper in small bowl until combined. Add 1 tablespoon vinaigrette to beets, season beets to taste with salt and pepper, and toss to combine.
4. 4. Toss arugula, lettuce, and remaining vinaigrette in large bowl; adjust seasonings with salt and pepper. Divide greens among individual plates; top each with portion of beets, fried shallots, and Roquefort. Serve immediately.
|
|