Roasted Beet and Arugula Salad
Makes 4 Roasted Beet and Arugula Salads
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Ingredients:
3 large Golden beets (about 1 1/2 pounds)
3 tbsp Hemp oil
4 oz. Baby arugula leaves, washed (about 2 large handfuls)
1/2 cup Chopped toasted pecans
1/4 cup Rice vinegar
2 Tbsp. Sherry vinegar
2 oz. Goat cheese
3 oz. Pitted and sliced Medjool dates
salt and fresh ground black pepper to taste
Preparation:
Preheat oven to 375 degrees F.
Wash the beets and coat with 1 tbsp of the oil. Wrap in several layers of foil and bake for 1 hour or until tender. Let cool to room temp or refrigerate. This may be done in advance.
With a knife, scrap off the beet skin, and cut in 1-inch cubes. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese and dates. Toss well to combine, and divide on to 4 plates. Crumble over the cheese and dates. Crack pepper on as much as you like and even drizzle a small amount of extra hemp oil on for presentation. Bon appétit!