Arugala Salad W/ Golden Beets& Hazelnut Goat Chees
- 1 bunch arugala, washed and stemmed
- 4 oz goat cheese (plain or herbed)
- 1/4 cup crushed hazelnuts
- 1 large yellow beet
- 1/4 cup dried cranberries
- 1/4 cup extra virgin olive oil
- 1 Tbs balsamic vinaigrette
- Lightly oil and salt the yellow beet. Roast the yellow beet with the skin on at 350 for 35-40. Let cool, peel off the skin with the edge of a spoon and slice into 1/4 '' slices.
- Make sure your arugala is washed and dried
- Roll in your hand, 4 balls of goat cheese (1 oz each). Then, roll each ball in ground hazelnuts, slightly pressing the nuts into the cheese to coat. In a small bowl, whisk vinager and oil together with a dash of salt. Assemble salad on 4 plates using 1 handful of arugala. Top with a couple slices of roasted beet and I goat cheese ball on top. Drizzle a soonful of vinaigrette over salad and sprinkle dried cranberries on top. Serve and enjoy!
arugala, goat cheese, hazelnuts, yellow beet, cranberries, extra virgin olive oil, vinaigrette
Taken from www.epicurious.com/recipes/member/views/arugala-salad-w-golden-beets-hazelnut-goat-chees-1202560 (may not work)