Roasted Beet & Arugula Salad with Herbed Goat Cheese, 3/31/14 - KATV - Breaking News, Weather and Razorback Sports

Roasted Beet & Arugula Salad with Herbed Goat Cheese, 3/31/14

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Capi Peck

Trio's

 

Serves 6 - 8

For the beets:
2 lbs. beets trimmed and scrubbed
3 cloves garlic, crushed
8 sprigs fresh thyme
3 T. olive oil

Preheat oven to 350 degrees.  Combine all ingredients on a large sheet of aluminum foil.  Wrap tightly and bake until a knife easily pierces the beets, 45 minutes to an hour.  Discard garlic and thyme.  When cool enough to handle, peel beets and cut into ½-inch pieces.  You can refrigerate beets up to 4 days.

For the dressing:
4 lemons, cut into wedges, seeds removed
2 c. neutral oil such as grape seed or vegetable oil
½ c. fresh squeezed lemon juice
2 t. sugar
¾ t. Kosher salt

Combine lemon pieces and oil in blender or food processor.  Puree until smooth, scraping down sides of bowl occasionally.  Strain through a fine mesh sieve.  Transfer to a storage container, add lemon juice, sugar and salt.  Will keep refrigerated 1 week.

For the herbed goat cheese:
1 lb. goat cheese, softened
1 c. flat-leaf Italian parsley, roughly chopped
1 T. fresh thyme leaves
3 T. fresh dill leaves
½ c. parmesan cheese
grated zest of 2 lemons
2 garlic cloves, minced

In a bowl, mix all ingredients until very well blended.  Form into a log.  Wrap tightly in film wrap.  Will keep several days.

For the orange segments:
3 oranges

Slice top and bottom off oranges.  Slice off peel and white pith in sections.  Slice between segments and then set aside.

For the remaining salad ingredients:
arugula
1 red onion, very thinly sliced

TO COMPOSE THE SALAD:

Combine the orange, arugula, onion and beets in a large mixing bowl.  Add must enough dressing to lightly coat and toss well.  Season to taste with salt and pepper.  Slice goat cheese into ½-inch thick slices and arrange on top of salad.

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