ROASTED "ARNOLD FARM" BEET SALAD WITH ARUGULA AND GOAT CHEESE
The beets for executive chef Wolfgang Birk's colorful salad come from nearby Arnold Farm. It is served at Gaylord National's Old Hickory Steakhouse near Washington, D.C.
Provided by rillemily
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350◦ F. Toss whole beets together with olive oil, chopped garlic, thyme and bay leaf on a sheet pan. Season with salt and pepper. Cover tightly with foil and roast for 1-1/2 hours. Let cool slightly.
- Peel and cut the beets into 1/2-inch dice. Toss with 1 tablespoon olive oil, parsley, marjoram, salt and pepper. In a separate bowl, marinate the goat cheese in 1/2 tablespoon olive oil. Allow beets and goat cheese to rest at room temperature.
- When ready to serve, season arugula with 1 tablespoon olive oil, salt and pepper. Top with beets and garnish with marinated goat cheese.
Nutrition Facts : Calories 436.2, Fat 36.1, SaturatedFat 14.3, Cholesterol 44.8, Sodium 397.1, Carbohydrate 14.9, Fiber 4.2, Sugar 10.3, Protein 15.7
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
