Roasted Red and Yellow Beets with Arugula and Herbed Goat Cheese

Nutritional Information

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Roasted Red and Yellow Beets with Arugula and Herbed Goat Cheese

BUITONI® Roasted Red and Yellow Beets with Arugula and Herbed Goat Cheese

Prep: Min

Total: Min

Serves: 2

Nutritional Facts

Ingredients:

  • 2 small beets (red and yellow if available)
  • 4 ounces goat cheese log (Montrachet style)
  • 1 tablespoon finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh marjoram
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon aged balsamic vinegar
  • 1 teaspoon finely chopped shallots
  • 1 teaspoon Dijon mustard
  • Sea salt and ground black pepper to taste
  • 2 cups baby arugula
  • 2 tablespoons toasted walnuts, coarsely chopped (optional)

Directions:

PREHEAT oven to 325° F.

REMOVE beet greens and clean beets. Wrap individually in foil. Place on baking sheet. Bake for 1 hour or until tender.

ROLL goat cheese in thyme and marjoram until completely coated.

COMBINE oil, vinegar, shallots, mustard, salt and pepper in small bowl. Set aside.

REMOVE beets from foil. Peel and cut into quarters. Arange beets on salad plates. Drizzle with one-third of dressing.

SLICE cheese in thick medallions; arrange next to beets on plates.

TOSS arugula with remaining dressing and mound in center of plates. Sprinkle with walnuts.