ROASTED BEET, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE

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ROASTED BEET, PEAR AND ARUGULA SALAD WITH HAZELNUT VINAIGRETTE image

Categories     Salad     Vegetable     Christmas

Yield 8 servings

Number Of Ingredients 10

3 tablespoons Pear Chardonnay Vinegar or white wine vinegar
1 teaspoon Dijon mustard
3 tablespoons hazelnut oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/4 pounds fresh beets
3 to 4 pears, peeled and chopped
arugula
Stilton cheese (optional
chopped hazelnuts

Steps:

  • Preheat oven to 425°. Wrap beets in foil and roast in middle of oven untl tender, 1 to 1 1/2 hours. Unwrap beets and cool. Slice and reserve. To Make Vinaigrette: Combine vinegar, mustard, and oil. Seson with salt and pepper. Toss with arugula. Place arugula on plate and top with beets and pears. Toss a little more arugula with cheese(optional) and place on top of beets and pears. Garnish with hazelnuts.

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