Barbabietole Da Insalata Arrostita Recipe
Roasted beets, arugula, toasted hazelnuts, goat cheese filled ravioli, honey vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Roast the Beets
Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Remove from the oven, let cool, then peel and cut into wedges.
- 2
Cook the Ravioli
While the beets are roasting, bring a pot of salted water to a boil. Add the goat cheese filled ravioli and cook according to package instructions, typically about 3-5 minutes. Drain and set aside.
- 3
Prepare the Honey Vinaigrette
In a small bowl, whisk together the olive oil, honey, apple cider vinegar, salt, and black pepper until well combined.
- 4
Assemble the Salad
In a large bowl, combine the arugula, roasted beet wedges, and cooked ravioli. Drizzle with the honey vinaigrette and toss gently to coat. Top with toasted hazelnuts.
- 5
Serve
Divide the salad among plates and serve immediately.
