ROASTED BEETS GOAT CHEESE AND ARUGULA SALAD ENJOY DAN:

ROASTED BEETS GOAT CHEESE AND ARUGULA SALAD by CHEF DAN:

Serves 4    

INGREDIENTS:

4 roasted beets

1/3-cup toasted walnuts, coarsely chopped

VINAIGRETTE:

1 shallot, finely chopped

2 tablespoons balsamic vinegar

2 tablespoon olive oil

2 teaspoons EACH stone ground mustard, fresh rosemary, chopped, and honey.

Sea salt and Seasoned Pepper Medley

DIRECTIONS:

1.   Combine all ingredients, whisk together and set aside.

SALAD:

6 cups Arugula

1/2-red onion, thinly sliced

1/3-cup goat cheese

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Wash beets and wrap in aluminum foil.

2.   Bake in preheated oven for about 1 hour.

3.   Remove let cool slightly.

4.   Peel and set aside.

5.   In a bowl, add just dressing to coat arugula.

6.   Divide salad on plates.

7.    Top with red onion and sprinkle with goat cheese and toasted walnuts.

ENJOY DAN:                                                         BON-APPETITE!!