Salad never tasted this good!!! The first time I had this salad at my cousin Avanti's place - it was love at first bite! And it had to go on our this year's Thanksgiving menu. This is not my recipe but as found on Food Network by my cousin. My changes are listed in red!
• 1/4 cup balsamic vinegar
• 3 tablespoons shallots, thinly sliced (I used green onions)
• 1 tablespoon honey (I used about 2 to 2.5 tbsp of honey)
• 1/3 cup extra-virgin olive oil
Added 1 tsp of Worcestershire sauce
• Salt and freshly ground black pepper (I added red pepper flakes along with this)
• 6 medium beets, cooked and quartered
• 6 cups fresh arugula (I used regular Spring Mix)
• 1/2 cup walnuts, toasted, coarsely chopped (Seasoned with some light oil spray and cajun powder)
• 1/4 cup dried cranberries or dried cherries
• 1/2 avocado, peeled, pitted, and cubed (Skipped)
• 3 ounces soft fresh goat cheese, coarsely crumbled
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
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