Arugula and Sorrel Salad with Beet Jus Vinaigrette

2011-06-27T07:00:00Z 2011-07-19T14:43:36Z Arugula and Sorrel Salad with Beet Jus VinaigretteRecipes by Bridgette Kossor and Justin Johnson
Photography by Jennifer Silverberg
Feast Magazine | Inspired Local Food Culture/Midwest

Arugula and Sorrel Salad with Beet Jus Vinaigrette

Serves | 4 to 6 |

  • 6 beets, peeled and diced
  • ½ cup olive oil, divided
  • 2 cups walnuts, chopped
  • 1 Tbsp honey
  • 1 clove garlic, minced
  • 1 lb arugula
  • 1 lb sorrel, stems removed and roughly chopped
  • salt and freshly ground black pepper
  • fresh goat cheese

| Preparation | Preheat oven to 350ºF. Toss beets in 1 Tbsp olive oil and bake, covered, for 1 to 1½ hours, until beets are tender. Drain liquid and set aside. Place beets in refrigerator to chill.

Raise oven temperature to 425ºF. Place walnuts on a baking sheet and toast in oven for about 8 minutes.

Place reserved beet juice, remaining olive oil, honey and garlic in food processor. Blend until thoroughly mixed and place in refrigerator to chill.

| To Assemble | Toss arugula and sorrel and divide equally onto plates. Top with roasted beets and walnuts, and drizzle with dressing and crumbled goat cheese.

Copyright 2015 Feast Magazine | Inspired Local Food Culture/Midwest. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.