Barbietole 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
- 1
Roasting the Beets
Preheat oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Let them cool, then peel and slice.
- 2
Toasting the Hazelnuts
While the beets are roasting, place the hazelnuts in a skillet over medium heat. Toast for about 5-7 minutes, stirring frequently, until they are golden brown and fragrant. Remove from heat and let cool. Chop roughly.
- 3
Cooking the Ravioli
Bring a large pot of salted water to a boil. Add the goat cheese filled ravioli and cook according to the package instructions (usually about 4-6 minutes). Drain and set aside.
- 4
Making the Honey Vinaigrette
In a small bowl, whisk together honey, olive oil, apple cider vinegar, salt, and pepper.
- 5
Assembling the Salad
In a large bowl, combine the sliced roasted beets, arugula, toasted hazelnuts, and cooked ravioli. Drizzle with the honey vinaigrette and toss gently to combine. Serve immediately.
