Marinated Beets Recipe
whipped Capriole goat cheese, arugula, 3D Valley Farm honey, pistachio pepper
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Ingredients
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Beets
Whipped Goat Cheese
Salad Assembly
Method
Beet Preparation
- 1
Roast the Beets
Preheat your oven to 400°F (200°C). Wash the beets thoroughly, then wrap each beet in aluminum foil, drizzle with olive oil, and sprinkle with salt and black pepper. Place wrapped beets on a baking sheet and roast for about 45-60 minutes, or until a fork easily pierces through.
- 2
Marinate the Beets
Once roasted, let the beets cool slightly before peeling. Cut into bite-sized pieces and place them in a bowl. Drizzle with balsamic vinegar and let them marinate for at least 30 minutes.
Whipped Goat Cheese Preparation
- 3
Whip the Goat Cheese
In a mixing bowl, combine the Capriole goat cheese with heavy cream and fresh chives. Use a hand mixer or whisk to blend until smooth and creamy. Add salt to taste.
Salad Assembly
- 4
Assemble the Salad
In a large serving bowl, combine the arugula with the marinated beets. Drizzle with honey and season with black pepper. Toss gently to combine.
- 5
Serve with Goat Cheese
Plate the salad and serve with generous dollops of whipped goat cheese on top. Finish with a sprinkle of chopped pistachios for crunch.
