Ingredients
- 2 shallots, minced
- 6 Tbsp apple cider vinegar
- 2 Tbsp honey
- 2 Tbsp spicy brown mustard
- 3/4 cup extra virgin olive oil
- 2 ea beets
- 2 ea apples, cored and sliced
- 4 cups arugula
- 12 oz goat cheese
- 1 pinch salt
- 1/8 cup pine nuts, toasted
Servings: people
Units:
Instructions
- Preheat oven to 375°F. Wash beets under cold water and cut off the top and bottom.
- Toast pine nuts in a small pan until golden brown on med-high heat.
- Cut beets in half and toss with olive oil, salt & pepper.
- Lay out a large piece of tinfoil, top with a piece of parchment paper. Wrap and seal beets. (Or place beets in a greased baking dish and cover). Roast the foil package for 1 hour or until beets are tender when poked with a fork. Using rubber gloves or paper towels, rub the beets and the skins will just slide right off.
- To make salad dressing, combine minced shallots, vinegar, honey, mustard, and pinch of salt in a bowl. Mix slowly while whisking in olive oil.
- Place beets, arugula, and sliced apples in a large bowl and toss.
- Add desired amount of dressing to bowl and toss well.
- Crumble goat Cheese on top and serve.
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