Roasted Beets With Baby Arugula And Crottin De Chavignol

By á-174942

Ingredients

• 12 baby beets scrubbed
• 2 Crottin de Chavignol rounds (see comments)
• 2 bunches baby arugula well rinsed
• 1/4 cup toasted walnut halves
• Extra-virgin olive oil for drizzling
• White balsamic vinegar for drizzling

Details

Servings 4

Preparation

Step 1

Preheat oven to 375 degrees.

Trim beet greens to 1/4 inch above beets. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water. Cover pan tightly with foil, and bake beets until tender, or 30 to 45 minutes.

Remove from oven, and allow beets to cool. Slice off stem ends and, holding beets with a damp towel, slip off skins. Quarter beets, and set aside.

Cut cheese rounds in half crosswise to form two disks each. Place cheese on baking pan, and heat under broiler until warm. Remove from heat.

Line serving dish with arugula, and arrange beets on top. Arrange cheese disks over beets, and sprinkle on nuts. Drizzle with olive oil and vinegar, and serve.

This recipe yields 4 servings.

Per Serving: 270 Cal; 12g Prot; 14g Total Fat (7 Sat. Fat); 27g Carb.; 40mg Chol; 680mg Sod.; 8g Fiber; 16g Sugar.

Wine Suggestions: Some foods that pair well with Pinot Noir are beets, goat cheeses -- including feta and other assertive cheeses -- bitter greens and walnuts, all of which are in this salad. Try Duck Pond Willamette Valley Estate Grown Pinot Noir.