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Roasted Beet and Arugula Salad

(Adapted from Whole Foods)

2 lb beets
1 lb small red-skinned potatoes
1/3 cup balsamic vinegar
1 tablespoon organic extra virgin olive oil
2 tablespoon prepared horseradish, drained
3/4 teaspoon salt
1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced (21/2 cups)
2 scallions, thinly sliced
2 bunches arugula (3 cups)
6 oz soft goat cheese, crumbled

Preheat oven to 400°F. If beets are small, wrap several together in foil. If large, wrap each one separately. Place on baking sheet; bake 1 hour or until packet feels soft when pressed. (Timing may vary depending upon size and age of beets). When cool enough to handle, slip skins off beets (if you don't want to stain your hands, hold beets with paper towel). Cut beets into 1/2" wedges.

Meanwhile, in large pot of boiling water, cook potatoes for 20 minutes or until tender. When cool enough to handle, cut into 1/2" chunks.

In large bowl, whisk together vinegar, oil, horseradish, and salt. Add fennel, scallions, arugula,
and potatoes; toss to combine. Serve salads, topped with beet wedges and goat cheese.