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Arugula Toasted Pine Nut and Roasted Beet Salad Recipe

Introduction

  • By: Scotto
  • Cuisine: American

Ingredients

Salad:
  • 3 small beets
  • 3 large shallots
  • Handful of pine nuts
  • 2 bunches of arugula
  • A few ounces of Roquefort cheese
  • Flour

Dressing:
  • 3T EVOO
  • 2T sherry vinegar
  • 1/4t salt
  • 2t honey
  • Black pepper to taste

Method

  1. Wrap beets individually in foil, then roast at 400 degrees for about an hour, until easily pierced with a knife.
  2. Cool, remove skins (easily comes off with a paper towel rub), and slice into small wedges.

  1. In medium pan, toast pine nuts over medium heat until evenly golden. They will burn, so keep an eye out.
  2. While that is going, slice shallots thinly and separate into rings.
  3. Toss with 1/4t salt, some pepper, and a couple of tablespoons of flour.
  4. Remove nuts and add 3T olive oil and heat over medium high heat until almost smoking.
  5. Shake off excess flour and add shallots.
  6. Fry until deep golden brown, about 5 minutes, moving them around occasionally. Remove to paper-towel lined plate.

  1. Whisk vinaigrette ingredients together.
  2. Add a tablespoon of dressing to beets, and toss to combine.
  3. Wash arugula and add to large bowl.
  4. Toss with remaining dressing.



To Plate:
Arugula, surrounded by beets.
Top with fried shallots and pine nuts, then crumble roquefort over top to taste.
Serve with some crusty bread and you are set for dinner.

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