3 medium beets, peeled and diced into 1/2 inch cubes
4 ounces creamy goat cheese
1 tablespoon aged balsamic vinegar
2 teaspoons honey
1 teaspoon corn starch
salt, pepper to taste
Instructions
Put diced beets in saucepan with enough water to barely cover beets. Add honey and
balsamic vinegar, plus a dash of salt and a grind of pepper. Cover pan and bring to a
boil, then turn down to low and simmer for 45 minutes or so, until beets are tender.
Remove lid for last few minutes so juice will be concentrated a bit, leaving about 1 inch
of liquid in the pan.
Mix the cornstarch with a little bit of water, then stir enough into the bubbling beets to
just thicken the juice so it clings to the beets. Adjust seasonings to taste.
Spread 1/2 cup of arugula on a salad plate, spoon 1/3 cup of the beets over the top, and
top the warm beets with a dollop of goat cheese.
Voila! No dressing needed.
Serving
Suggestions
If you want to get fancy, pecorino shavings or sliced toasted hazelnuts could be added on top.
Originally Submitted
7/3/2013
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