This recipe is one of our all-time favorites and definitely a crowd pleaser at dinner parties. This is one of many recipes that we love in Cooking in Provence and the perfect recipe to use up my autumn arugula!
Roasted Beetroot with Fresh Goats' Cheese
INGREDIENTS
2 large cooked beetroot (you can also find pre-cooked beets at Trader Joe's that work great)
Salt and freshly ground black pepper
4 tbsp walnut oil
7 oz. fresh goats' cheese
1 bunch arugula (or rocket salad)
3.5 oz. sun-dried tomatoes (we use the ones in a jar)
3.5 oz. olive oil
2 tbsp balsamic vinegar
Pre-heat oven to 375 degrees.
Cut beets into wedges and lay flat on a casserole dish. Season them with salt and pepper and pour oil over the beets. Roast the beets for 15 minutes on each side.
Chop goats' cheese into chunks and julienne sun-dried tomatoes if not yet sliced.
Sprinkle cheese, arugula and sun-dried tomatoes over the warm beet wedges. Drizzle with olive oil and vinegar, add more freshly ground black pepper, toss, serve, and ENJOY!
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