Rucola* Recipe
Arugula, roasted beet, red onion, goat cheese, toasted hazelnut, sherry vinaigrette
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Ingredients
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Salad Ingredients
Sherry Vinaigrette Ingredients
Method
Salad Preparation
- 1
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap the beets in aluminum foil and place them on a baking sheet. Roast in the oven for about 45-60 minutes, or until they are tender when pierced with a fork. Allow to cool, then peel and slice.
- 2
Preparing the Red Onion
Thinly slice the red onion. If desired, soak the slices in cold water for 10 minutes to reduce the sharpness, then drain.
- 3
Toasting the Hazelnuts
Preheat a small skillet over medium heat. Add the hazelnuts and toast them, stirring frequently, until they are golden brown and fragrant, about 5-7 minutes. Remove from heat and chop coarsely.
- 4
Assembling the Salad
In a large salad bowl, add the arugula, sliced roasted beets, drained red onion, crumbled goat cheese, and toasted hazelnuts. Toss gently to combine.
Vinaigrette Preparation
- 5
Making the Vinaigrette
In a small bowl or jar, combine the sherry vinegar, olive oil, Dijon mustard, honey, salt, and black pepper. Whisk or shake well until the dressing is emulsified.
- 6
Dressing the Salad
Drizzle the sherry vinaigrette over the assembled salad. Toss gently to ensure all ingredients are coated evenly.
