Recipes San Francisco

Organic Roast Beet Salad with Goat Cheese & Blueberries

July 15, 2008

1 bunch wild arugula, washed and drained
3 small stalks Japanese kale
1/3 C blueberries
4 small-medium golden beets
2 T raw pumpkin seeds
1/3 lb Capricho di Cabra or other fresh goat cheese
1 small lemon
olive oil
salt & pepper

Clean and trim beets and place in foil, covering with olive oil, salt, pepper generously. Close foil up, place in oven at 350 for 45 min-1.5 hours. Beets should give slightly to firm squeeze when they are finished.

Meanwhile, clean produce. Whisk juice of 1 small lemon or half normal lemon with 1/3 as much olive oil, add salt & pepper. Dress the arugula, and the kale after slicing it in thin strips.

When the beets are finished, clean and serve warm by placing in ice water and scraping skin away with a knife, then slicing into wedges. Assemble salad with goat cheese chunk, beets, blueberries, and pumpkin seeds.

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