Arugula, Beet and Walnut Salad
An easy and elegant salad.
Ingredients
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4 small
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beets
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3 tablespoons
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shallots, minced
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3 tablespoons
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sherry vinegar
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1/4 cup
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walnut oil or olive oil
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2
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Belgian endive, thinly sliced
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6 oz.
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baby arugula
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Cooking Instructions
Remove the stem and root end of the beets and boil/steam for 20 minutes. Chill, peel and then slice beets. In a large bowl, whisk together shallots, sherry vinegar and walnut oil. Season with salt and pepper. To the bowl add the Belgian endive and arugula. Toss to coat. Place green salad on salad plate. Surround with sliced beets. Drizzle with olive oil and season with salt. Serve with toasted crostini with soft goat cheese.
Equipment List