Roasted Beet & Arugula Salad Recipe
goat cheese crema, blood orange citronette, bourbon pecans
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Ingredients
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Salad Base
Goat Cheese Crema
Blood Orange Citronette
Bourbon Pecans
Method
Preparation of Beets
- 1
Roasting Beets
Preheat the oven to 400°F (200°C). Wash and trim the beets, then wrap them in aluminum foil. Roast in the oven for 45-60 minutes or until tender. Once done, let them cool, then peel and slice into wedges.
Making Goat Cheese Crema
- 2
Blending the Crema
In a mixing bowl, combine goat cheese, cream cheese, heavy cream, lemon zest, salt, and black pepper. Use an electric mixer or a whisk to blend until smooth and creamy. Adjust seasoning as needed.
Preparing Blood Orange Citronette
- 3
Mixing the Citronette
In a small bowl, whisk together blood orange juice, olive oil, honey, Dijon mustard, salt, and black pepper until emulsified. Taste and adjust seasoning if necessary.
Making Bourbon Pecans
- 4
Toasting Pecans
In a skillet over medium heat, combine pecans, bourbon, brown sugar, salt, and cinnamon. Stir frequently until the mixture is bubbly and the pecans are toasted, about 5-7 minutes. Remove from heat and let cool.
Assembling the Salad
- 5
Combining Ingredients
In a large bowl, add the roasted beet wedges and arugula. Drizzle with the blood orange citronette and toss gently to combine. Plate the salad and dollop with goat cheese crema. Top with bourbon pecans before serving.
