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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Roasted Beet Salad (from Biaggi's) Recipe

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This recipe for Roasted Beet Salad (from Biaggi's) is from The Bacchus Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Honey Balsamic Dressing
1/3 c. Balsamic vinegar
3 Tb Honey or Agave Nectar
1/2 t salt (or to taste)
1/2 t pepper (or to taste)
1 cup olive oil
Mix together and chill until ready to use.

Canned beets, cut into small chunks
Fresh Arugula
2 Avocadoes, diced
1/4 c dried Cranberries
10 oz Goat Cheese
5 oz Walnuts, finely chopped
Cracked Black Pepper
Directions:
Directions:
Add 1/4 cup Balsamic Vinegar Dressing to chopped beets and roast on cookie sheet covered in foil for 15 minutes.

Separate goat cheese into 10 equal portions and roll into a ball and flatten to create patties. Press into chopped Walnuts and chill until ready to assemble.

Assemble greens with avacado and beets. Drizzle with dressing and add goat cheese patty. Garnish with black pepper.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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