Wednesday, April 22, 2009

Another Farmers Market Dinner

Among other things, I picked up beets, arugula and goat cheese at the farmers market this past weekend. Without even realizing it, I had the perfect ingredients for a great salad. I used Giada's recipe for guidance and copied my friend Tara's two-second vinaigrette which involved putting white vinegar, olive oil and maple syrup in a jar and shaking it. You would not believe how good it was on the arugula. (Thanks Tara!)
I was also craving pasta and thought a meatless night was in order after two nights of chicken. I've been on an asparagus kick and had all this goat cheese from the market so I googled for a recipe and found this Pasta with Goat Cheese & Roasted Asparagus recipe. Perfect pasta to go with my salad.

Arugula Salad with Roasted Beets, Goat Cheese & Walnuts
Adapted from Giada's recipe

6 medium beets, roasted and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
3 ounces fresh goat cheese, coarsely crumbled
Dressing for beets:
1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey

1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper

Vinaigrette for salad:
White balsamic vinegar (maybe 2 T)
Olive oil (maybe 2 T)
Maple syrup (maybe 1-2 t)
Salt & pepper

Line a baking sheet with foil. Preheat the oven to 450 degrees F. Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the cooked beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, goat cheese and walnuts in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Arrange the beets around the salad and serve.

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