Amelia prepares a roasted beet salad served with spicy pumpkin seeds and Cotija cheese from Mexico. Suggested Wine Pairing: Ceja Vineyards Vino de Casa Red Blend.
Roasted Beet Salad with Cojita Cheese, Baby Arugula and Toasted Pumpkin Seeds
Suggested wine: Ceja Vino de Casa Red Blend
During the winter there is something special about roasting vegetables and the aroma of beets roasting brings a sense of comfort.
10 Small (Different Colors)
1⁄2 Cup (8 tbs)
2 Cup (32 tbs)
Toasted pumpkin seeds
1⁄3 Cup (5.33 tbs)
Heat the oven to 375 degrees. Rinse the beets in water and cut the stems and base off -- place in a bowl and toss with one teaspoon olive oil, one teaspoon cayenne pepper and salt. Next, wrap each beet in a piece of tin foil and roast for 45 minutes or until done. When all the beets are wrapped, place them in a pan or sheet tray and roast in the oven until beets are cooked through. When the beets are cooled, unwrap, peel and cut into quarters.
Mix pumpkin seeds, one teaspoon olive oil and a pinch of cayenne pepper and toast in a small pan at med high heat.
For the dressing: whisk together Balsamic vinegar, two tablespoons olive oil and salt and pepper to taste.
In a bowl, combine the beet sections with some of the dressing. In a separate bowl, combine the arugula with some of the dressing as well. To assemble, place a bed of arugula on a plate. Next, add six roasted beet pieces and garnish with toasted pumpkin seeds, Cotija cheese and drizzle with additional dressing. This video is a creation of cejavineyards.You can visit cejavineyards for complete recipes, and more videos.