Roasted Beet Salad Recipe

Roasted Beet Salad Recipe

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.

Serves 6-8

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