the salad
3-4 beets
Salt and pepper
Arugula
Honey Sherry Vinaigrette (recipe below)
Crumbled goat cheese
Toasted almonds
» Place whole beets in a baking pan. Fill with enough water to halfway cover beets. Season with salt and pepper. Cover with aluminum foil.
» Bake at 350° F until tender (45 minutes to 1 hour).
» Once cooled, peel and thinly slice beets.
» Assemble salad: Fan sliced beets on plate, creating one uniform layer. Toss arugula in the vinaigrette (recipe below) and place in the middle of the plate on top of the beets. Scatter goat cheese around outside of arugula; top arugula with almonds. Lightly drizzle vinaigrette around still exposed beets.
honey sherry vinaigrette
1 oz. shallot
1 T. garlic
3 oz. sherry vinegar
1 oz. honey
Pinch of salt and pepper
1/2 c. salad oil
» Roughly chop shallots and garlic.
» Place everything except oil into a blender. While blending, slowly incorporate oil.
Serves 3-4
