Roasted Beet Salad with Fennel Croutons, Arugula & Herbed Cheeses
- 3 pound red beets
- 12 ea cloves of garlic
- 10 sprigs, thyme
- 2 cups red wine vinegar
- salt & papper, to taste
- 1 cup fresh ricotta
- ½ cup mascarpone
- 2 ounces fine herbs, chiffonade
- ½ ounce mint, chiffonade
- 2 ounce honey
- 1 each, fennel bulb, sliced thin using a mandolin
- corn starch
- arugula or watercress
- sherry vinegar
- extra virgin olive oil
In a 350 degree oven and plastic and foil wrapped hotel pan, roast beets with garlic, thyme, vinegar, salt and pepper until tender. Peel when cool, cut into bite sized pieces.
In a mixer, add cheeses, herbs and honey. Mix till smooth. Add salt to taste.
Dredge fennel in cornstarch and fry until crispy and golden.
Toss arugula with vinaigrette & olive oil.
Plate arugula, beets, cheese mixture & top with fennel croutons.