Ingredients
Balsamic Beets
- 1 1/2 pounds of beets (8-9 medium beets)
- 3 tablespoons balsamic vinegar (I prefer fig balsamic)
- 1 tablespoon extra virgin olive oil
Salad
- 6 cups arugula
- 2 oz of goat cheese, crumbled
- 2 tablespoons chopped walnuts
Instructions
id="mpprecipe-instruction-0" style="border: 0px; box-sizing: border-box !important; font-family: inherit; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: bold; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; text-align: justify; vertical-align: baseline;">Balsamic Beets
Remove greens, scrub clean, and cover beets with about an inch of water.Bring to a boil and cook until fork inserts easily, about 35-40 minutesCool under cold water, remove skins.Allow to cool to room temperature; cut into quarters.Mix 3 tablespoons balsamic and 1 tablespoon extra virgin olive oil in saucepan and put heat on low.Add beets, stir to coat, about 2-3 minutes. Season with salt and pepper. Remove from heat.Allow to cool, then beets can either be used in salad, or stored in the refrigerator for up to 2 days until you are ready to use them. I prefer to let mine sit for a day and let the flavor deepen.Salad
Divide arugula among 4 plates.Sprinkle goat cheese and walnuts on top of greens.Add beets.Drizzle balsamic and olive oil mixture from beets on top, add extra balsamic and olive oil as needed.
