If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Roasted Beet Salad With Arugula
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- #72681
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 bunches baby beets with tops
olive oil, for sprinkling
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
salt and pepper, to taste
3 tablespoons olive oil
1 bunch arugula, stems removed
4 ounces plain goat cheese, cut into 8 slices
directions
Set the oven at 425 degrees F.
Scrub the beets under cold water. Cut off the greens, leaving 2 inches of the stem and 1 inch of the pointy root intact.
Place the beets in a baking dish so they fit snugly. Sprinkle with oil and cover with foil. Roast for 40 minutes, turning several times, or until the beets are tender when pierced with a skewer.
For Dressing: In a bowl, whisk together the vinegar, mustard, salt, and pepper. Whisk in the oil.
When the beets are cool enough to handle, slice off the stem and root ends. Rub your fingers all over the beets to peel off the skins. Slice the beets into 1/4-inch-thick rounds. Sprinkle with dressing.
Arrange the arugula leaves on individual salad plates and sprinkle with dressing. Arrange beets and 2 slices of goat cheese on each salad. Serve at once.
added by
jimdykstra
nutrition data
269 calories, 20 grams fat, 12 grams carbohydrates, 11 grams protein per serving. This recipe is low in carbs.
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