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Roasted Beets With Feta Cheese Over Baby Arugula

Chef.Ellie.Espo's picture
Ingredients
  Beet 5
  Baby arugula 1 Cup (16 tbs)
  Belgium endive 1 Cup (16 tbs)
  Feta cheese 1 Cup (16 tbs)
  Asian pear 1 Large, julliened
  Pistachio nuts 1 Tablespoon, toasted
  Orange 1 Large
  Mustard 1 Teaspoon
  Honey 1 Teaspoon
  Olive oil 1⁄2 Cup (8 tbs)
  Sherry vinegar 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Chervil 1 Pinch
  Thyme 1 Teaspoon
  Pomegranate juice 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Sea salt 1 Pinch
Directions

MAKING
1. On a baking tray place the beets, rub olive oil and sprinkle pepper powder over it.
2. Pop it into the oven and roast until tender enough at 400 degrees.
3. For making pomegranate reduction - in a saucepan, simmer pomegranate juice with sugar.
4.For making vinaigrette - combine sherry vinegar, salt, pepper, honey, chervil, fresh thyme, Dijon mustard and orange juice. Whisk it well while pouring olive oil into it.
5. Add pomegranate reduction into it, whisk well.
6. Now, peel the roasted beets and slice them. keep the red and orange beets into separate bowls.
7. Pour vinaigrette into both the bowls and sprinkle salt,pepper, chervil and fresh thyme leaves over it.
8. Dress the baby arugula with the vinaigrette too. Mix it well to coat.

FINALIZING
9. To put the salad together - put Belgium endives over a tray and put arugula over it. Top it with roasted beets.

SERVING
10. Garnish it with Asian pear and feta cheese. Pour dressing over the salad and sprinkle roasted pistachios.
Season it with sea salt and pour pamegranate reduction over it just before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Taste: 
Savory
Method: 
Assembled
Dish: 
Salad
Occasion: 
Valentines Day
Ingredient: 
Beet
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes
Servings: 
4

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