ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN)

ROASTED BEET SALAD WITH ARUGULA, GOAT CHEESE AND PINE NUTS (BONNIE STERN) image

Yield 6

Number Of Ingredients 10

2 lbs trimmed beets (different colours if possible)
3 oz baby arugula (about 2 cups packed)
4 oz fresh goat cheese, broken into chunks
2 tbsp parsley leaves
2 tbsp pomegranate molasses or lemon juice
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
pinch freshly ground black pepper
2 tbsp pomegranate seeds, optional
2 tbsp toasted pine nuts

Steps:

1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise. 2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use. 3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad. 4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts. makes 6 to 8 servings