It's so beautifully arranged on the plate - you know someone's fingers have been all over it......Julia Childs
Tuesday, October 27, 2009
Beets, Figs, Goat Cheese and Arugula Salad
This is an elegant tasty salad you will definitely enjoy! It features red and golden beets, figs, goat cheese and arugula, drizzled with a light dressing of olive oil and lemon juice.
Ingredients: (Serves 2)
- 1 big red beet
- 1 big golden beet
- 2 ripe figs
- 1/4 cup crumbled goat or blue cheese
- 1/2 cup arugula, rinsed and dried
- 1/4 cup extra virgin olive oil
- 1/2 lemon
- salt and pepper to taste
Preheat oven to 400°F. Cut the beet tops from the beets and bottom. Wash and thoroughly dry the beets. Place beets in a roasting pan or on a flat baking pan. Drizzle with a bit of extra virgin olive oil and sprinkle with salt. Roast for 30-45 minutes. Test for doneness after about 30 minutes of cooking by piercing the beet with a knife. If the knife easily enters the beet then its done.Remove the beets from oven and let cool for 20 minutes or if you can handle to remove the skins off the beets by hand. Slice the beets and arrange 3 slices on a salad plate. Put several pieces of arugula greens on top of beets, top with the figs and add goat cheese. Whisk the olive oil, lemon and salt and pepper. Drizzle the dressing on the salad.