Introduction
- By: Scotto
- Cuisine: American
Ingredients
Salad:
Dressing:
- 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
- Wrap beets individually in foil, then roast at 400 degrees for about an hour, until easily pierced with a knife.
- Cool, remove skins (easily comes off with a paper towel rub), and slice into small wedges.
- In medium pan, toast pine nuts over medium heat until evenly golden. They will burn, so keep an eye out.
- While that is going, slice shallots thinly and separate into rings.
- Toss with 1/4t salt, some pepper, and a couple of tablespoons of flour.
- Remove nuts and add 3T olive oil and heat over medium high heat until almost smoking.
- Shake off excess flour and add shallots.
- Fry until deep golden brown, about 5 minutes, moving them around occasionally. Remove to paper-towel lined plate.
- Whisk vinaigrette ingredients together.
- Add a tablespoon of dressing to beets, and toss to combine.
- Wash arugula and add to large bowl.
- 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.