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Add a photoServings: 4
Ingredients
- 12 x baby beets scrubbed
- 2 x Crottin de Chavignol rounds (see comments)
- 2 bn baby arugula well rinsed
- 1/4 c. toasted walnut halves
- Â Â Extra-virgin extra virgin olive oil for drizzling
- Â Â White balsamic vinegar for drizzling
Directions
- Preheat oven to 375 degrees.
- Trim beet greens to 1/4 inch above beets. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water. Cover pan tightly with foil, and bake beets till tender, or possibly 30 to 45 min.
- Remove from oven, and allow beets to cold. Slice off stem ends and, holding beets with a damp towel, slip off skins. Quarter beets, and set aside.
- Cut cheese rounds in half crosswise to create two disks each. Place cheese on baking pan, and heat under broiler till hot. Remove from heat.
- Line serving dish with arugula, and arrange beets on top. Arrange cheese disks over beets, and sprinkle on nuts. Drizzle with extra virgin olive oil and vinegar, and serve.
- This recipe yields 4 servings.
- Wine Suggestions: Some foods which pair well with Pinot Noir are beets, goat cheeses - including feta and other assertive cheeses - bitter greens and walnuts, all of that are in this salad. Try Duck Pond Willamette Valley Estate Grown Pinot Noir.
- Comments: Be sure to use the special French goat cheese called for, that is noted for its full flavor and unusual shape. You may also use another high-quality goat cheese. If you can't find baby beets, select the smallest ones available in your marketplace.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 4 servings | |
| Calories 93 | |
| Calories from Fat 20 | 22% |
| Total Fat 2.43g | 3% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 129mg | 5% |
| Potassium 552mg | 16% |
| Total Carbs 16.23g | 4% |
| Dietary Fiber 4.8g | 16% |
| Sugars 11.24g | 7% |
| Protein 3.17g | 5% |
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