Goat Cheese with Beets, Arugula and Balsamic Dressing
Ingredients
Roasted Beets
- 1 tablespoon white wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons Certified South Carolina clover honey
- 1 tablespoon extra virgin olive oil
- Zest and juice of 1 orange
- 2 teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 pound Certified South Carolina baby red beets, rinsed but unpeeled
- 1 pound Certified South Carolina baby yellow beets, rinsed but unpeeled
Balsamic Vinaigrette
- 1 garlic clove, finely minced
- ¼ cup balsamic vinegar
- Juice of 1 lemon
- 1 tablespoon local honey
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
- ¼ cup canola oil
Salad
- 8 ounces Split Creek Farm goat cheese, cut into 8 slices
- 10 cups arugula, washed and dried
- 1 fennel bulb, cored and thinly sliced
- 1 cup toasted Certified South Carolina pecans, roughly chopped
Instructions
- Preheat the oven to 350°F.
- Cook the red and yellow beets separately to prevent the colors from bleeding together.
- Combine the white wine vinegar, balsamic vinegar, honey, olive oil, orange zest and juice, salt, and pepper. Toss half of the mixture with the red beets and the remaining half with the yellow beets.
- Place the beets in separate baking pans and cover with foil. Roast for 45 minutes to 1 hour, or until just tender.
- Allow the beets to cool in the covered pans. Peel using a clean kitchen towel and return them to the roasting juices.
- To prepare the vinaigrette, whisk together the garlic, balsamic vinegar, lemon juice, honey, salt, and pepper. Slowly whisk in both oils.
- Drain and cut the beets into desired pieces.
- Toss the arugula and fennel with enough vinaigrette to lightly coat.
- Arrange the greens on serving plates and top with the roasted beets, a slice of goat cheese, and toasted pecans. Divide among 8 servings.
