Roast Beet Salad With Sprouts And Brique Cheese

• 1 beet
• 3/4 cup olive cooked, paste, Milaneza or other brand
• 5 cups arugula
• olive oil to taste
• salt to taste
• 1/2 cheese Brique
• 1 tablespoon pistachios
• bean sprouts
• salt to taste
• vinegar to taste
• olive oil to taste

1. Wrap the beets in aluminum foil and bake them at 200 degrees Celsius, for about 1 1/2 hours. Because the process is time consuming, I recommend roasting several and store them in the refrigerator or freezer.
2. Remove from the oven, and let cool until you can handle. Remove the aluminum foil, and use a knife to peel the beet. The skin comes off easily if you do this while It's still warm.
3. Cut into slices or quarters.
4. Prepare the salad by mixing the olive paste, and arugula. Season with a little bit of olive oil, and salt, and stir to mix the seasonings.
5. Garnish with the pieces of beets, and cover with the cheese, (if the beet is still war, the cheese will melt), coarsely chopped pistachios, and bean sprouts on top. Add an extra pinch of salt, vinegar and olive oil on top, taking into account seasoning already added.

beet, olive cooked, arugula, olive oil, salt, cheese, pistachios, bean sprouts, salt, vinegar, olive oil

Taken from www.yummly.com/recipe/Roast-Beet-Salad-with-Sprouts-and-Brique-Cheese-895865 (may not work)