BEET SALAD MY WAY ENJOY DAN:

                               BEET SALAD MY WAY by CHEF DAN:

Serves 6

INGREDIENTS:

2 beets with greens

2 tablespoons olive oil

2 cups arugula

1/4cup red wine vinegar (recipes to follow)

2 shallots, thinly sliced

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Cut the beet greens, leaving 1/2-inch of stem on each.

Scrub beets, toss them with olive oil.  

2.   Spread them on prepared baking sheet.

3.   Roast until very tender, about 1 hour.

4.   Let cool, then rub off the skin under cold running water.

5.   Slice the stems into 1/8-inch pieces.

6.   Cut the beets into 1/2-inch chunks and place in a salad bowl, with stem pieces.

7.   Add the arugula, shallots, and red wine recipe with enough vinaigrette to lightly coat.

8.   Divide the salad among six plates, crumble some the goat cheese over each salad, and serve.

VINAIGRETTE: (MAKES 1 CUP)

1/4-cup red wine vinegar

1- tablespoon water

1 tablespoon grainy mustard

1/3-cup olive oil

1/2-teaspoon cumin powder

Sea salt and freshly ground black pepper

DIRECTIONS:

1.   In a Mason jar add all ingredients and shake the living delights out it.

2.   Can be stored in the refrigerator for 1 month.

ENJOY DAN:                                   SING SONGS AND EAT BEETS!!