Roasted Beet Arugula and Roquefort Salad

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
4 servings
Level:
Easy

CATEGORIES
Ingredients
  • 2 medium beets peeled, with 1 tablespoon vegetable oil for roasting
  • 2 bunches arugula, medium size leaves, washed and dried
  • 1/2 cup of Roquefort cheese, crumbled
  • 1/2 cup toasted spiced pecans
  • Balsamic Vinaigrette:
  • 2 tablespoons Dion mustard
  • 4 tablespoons balsamic vinegar
  • 1 egg yolk
  • 1 clove garlic, mashed
  • 1/2 cup extra virgin olive oil
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons salt and pepper, mixed
  • Pecans:
  • 1 tablespoon butter or vegetable oil
  • 1/2 cup pecans, halves and pieces
  • 1 teaspoon sugar
  • Pinch of salt and pepper to taste
  • 2 pinches garam masala spice mix
  • Chive oil:
  • 1/2 cup extra virgin olive oil
  • 1/4 cup chives, chopped
  • Salt and pepper to taste
Directions

Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees, rub beets with vegetable oil and place on a baking dish. Cover with aluminum foil and roast for approximately 45 minutes until tender when pierced with a knife. Set aside to cool, then slice into one quarter to 1/8-inch thick slices with knife or mandoline. Reserve juices on bottom of pan for decoration. Place mustard in blender with balsamic vinegar and egg yolk and garlic. Puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. Blend about 1 minute, then add salt and pepper to taste. If dressing is too thick you can add a little water to thin it out. Set aside. Place a saute pan on medium heat, add the butter or oil, when heated add the pecans, sugar, salt and pepper and spices. Toss together and heat until lightly toasted. Set aside. Wash arugula well, it can be sandy depending on what you buy. Spin dry and set aside. In mixing bowl toss arugula with dressing, cheese and pecans, toss well. Arrange sliced beets in a ring on plates, then place arugula in center, taking care to give height to the plate. Sprinkle the cheese and pecans at bottom of bowl onto each salad. In a blender, combine chive oil ingredients and blend well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each plate and drizzle a spoonful of beet juices from roasting to give contrasting colors.

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