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.