ARUGULA, FRESH CHEVRE AND ROASTED BEET SALAD WITH ORANGE BALSAMIC VINAIGRETTE
- 2 bunches arugula
- 5 ozs fresh chevre
- 3 beets, preferably different colors
- salt and pepper to taste
- 1/2 red onion, sliced thin
- 1/2 cup walnuts, toasted
- 1 tbsp olive oil or clarified butter
- 1/3 cup balsamic vinegar
- 1 tbsp shallots, minced
- 1/2 cup olive oil
- 1 tsp orange zest
- 1 orange, juiced
- 1 tbsp honey
- 1 tbsp dijon mustard
Put all ingredients from balsamic vinegard down in a blender, except the oil. Mix all ingredients then drizzle oil in slowly while the blender is on.
Clean beets and trim stems to about two inches. Heat your oven to 450F. Use an oven safe covered bowl or covered baking dish. Rub each beet with olive oil. Cook for 45 minutes to 2 hours, turning every 30 minutes. They are done when you can easily put a skewer through each beet. Let cool for 10 minutes. Cut off the ends. Run under cool water and rub beets to remove peels. Slice beets to ¼ inch thick.
Toss walnuts lightly in butter or oil. Cook in skillet for 2-5 minutes on medium heat until brown. Store any leftovers in air-tight container.
To Build Salad
Toss arugula with approximately ¼ cup dressing (enough so greens are coated nicely.) Put dressed greens on 6-8 plates. Top with cheese, 3 or 4 slices of onions and sliced beets. Sprinkle with walnuts and drizzle with additional dressing if desired.