Roasted Beets with Feta Cheese over Baby Arugula
Ingredients 4-6 servings
2 bunches of beets, yellow or red
Extra virgin olive oil
Salt and pepper
8 ounces Feta cheese
½ cup toasted pistachios
1 Asian pear, peeled and sliced thin into match sticks
4 cups baby arugula
2 Belgian endive
Ingredients for dressing
1 cup pomegranate Juice
1 tablespoon sugar
1 orange squeezed of it’s juice
1 tablespoon honey
1 tablespoon Dijon mustard
¼ cup sherry vinegar
½ cup extra virgin olive oil
¼ teaspoon dried chervil
¼ teaspoon fresh thyme leaves
Method for salad
Pre heat oven to 350 degrees
Trim beet of the tops and wash the beets thoroghly, and dry completely and coat
with olive oil and salt and pepper.
Place the beets on parchment lined baking sheet, then roast until tender, about 45 minutes.
Then place the beets in a bowl and cover with plastic wrap.
When the beets are cool, peel away the skins. Then slice thin and place in a bowl.
Method for vinaigrette
Begin by reducing the pomegranate juice with the sugar in a small sauce pan,about 10 minutes.
It will be syrupy. Place half of the glaze in a small bowl, about 2 tablespoons.
Add the vinegar,salt and pepper, orange juice, mustard and honey.
MIx together then slowly whisk in the olive oil. Taste for seasoning.
Assemble the endive the and arugula on a large platter.
Mix some dressing over the beets in the bowl, mix thoroughly and mound the beets on the
Place the Asian pears on the beets along with chunks of the Feta cheese and pistachios.
Drizzle with more dressing and season with salt and pepper.