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Receta Roasted Beets With Baby Arugula And Crottin De Chavignol

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Raciónes: 4

Ingredientes

Cost per serving $2.04 view details
  • 12 x baby beets scrubbed
  • 2 x Crottin de Chavignol rounds (see comments)
  • 2 bn baby arugula well rinsed
  • 1/4 c. toasted walnut halves
  •     Extra-virgin extra virgin olive oil for drizzling
  •     White balsamic vinegar for drizzling

Direcciones

  1. Preheat oven to 375 degrees.
  2. Trim beet greens to 1/4 inch above beets. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water. Cover pan tightly with foil, and bake beets till tender, or possibly 30 to 45 min.
  3. Remove from oven, and allow beets to cold. Slice off stem ends and, holding beets with a damp towel, slip off skins. Quarter beets, and set aside.
  4. Cut cheese rounds in half crosswise to create two disks each. Place cheese on baking pan, and heat under broiler till hot. Remove from heat.
  5. Line serving dish with arugula, and arrange beets on top. Arrange cheese disks over beets, and sprinkle on nuts. Drizzle with extra virgin olive oil and vinegar, and serve.
  6. This recipe yields 4 servings.
  7. Wine Suggestions: Some foods which pair well with Pinot Noir are beets, goat cheeses - including feta and other assertive cheeses - bitter greens and walnuts, all of that are in this salad. Try Duck Pond Willamette Valley Estate Grown Pinot Noir.
  8. Comments: Be sure to use the special French goat cheese called for, that is noted for its full flavor and unusual shape. You may also use another high-quality goat cheese. If you can't find baby beets, select the smallest ones available in your marketplace.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 168g
Recipe makes 4 servings
Calories 93  
Calories from Fat 20 22%
Total Fat 2.43g 3%
Saturated Fat 0.25g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 129mg 5%
Potassium 552mg 16%
Total Carbs 16.23g 4%
Dietary Fiber 4.8g 16%
Sugars 11.24g 7%
Protein 3.17g 5%
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