Wednesday, August 27, 2008
My partner hates beets. So now that he's in South America for next couple of weeks, I'm going to go nuts with the beets. I love beets because they're juicy, sweet and give me red teeth for a coupe of hours so I look creepier than I really am. Red teeth and the fact that beets are nutritious and great with cheese makes me like them even more.
I picked up some fresh beet from the farmer's market over the weekend and decided to use them today for a quick and easy salad dish. And of course, paired with arugula in honor of the "arugula-flavoured politics" acceptance speech due tomorrow. We all need change and some arugula, yes sir we do. I used a 4 pepper goat cheese I picked up from the grocery store, but any kind of goat cheese will work well. I paired the salad with a bottle of Columbia Crest Riesling ($5.99) and two slices of quick and easy bruschetta.
Roasted Beet, Goat Cheese and Arugula Salad
1 small beet
1.25 cup baby arugula
1/4 cup crumbled goat cheese
1 tbsp chopped walnuts
1/2 tsp Dijon mustard
1 tsp honey
1 tsp dry vermouth or sherry
1 tbsp extra virgin olive oil
Scrub and clean the beet, trimming off the green parts but leaving the skin on. Wrap in aluminium foil and bake at 425°F for 30 minutes until tender. Remove from oven and let cool. The skin can easily be removed by rubbing it with a damp paper towel. Slice the beets 1/4 inch thick and season with salt and pepper.
Serve over arugula leaves and topped with chopped walnuts and goat cheese. Drizzle dressing.