Roasted Golden Beets and Grapes Salad
3 medium golden beets
½ lb. seedless grapes
1 Tbsp. olive oil
¼ lb. arugula
1 Tbsp. fresh mint, minced
¼ cup chopped walnuts, toasted
1 Tbsp. Parmesan cheese, shredded
Vinaigrette:
1 Tbsp. Dijon mustard
1 tsp. honey
1 Tbsp. white wine vinegar
Salt and pepper
¼ cup olive oil
Preheat oven to 450 degrees. Place beets on a large sheet of foil and enclose the beets, forming a little package with the foil. Roast for about 45 mins or until beets can be easily pierced with a fork. While the beets are roasting, scatter the grapes on a nonstick foil lined sheet tray and drizzle with olive oil. Roast for 20-25 mins until softened and just beginning to burst. Allow the beets to cool and then peel them with a paring knife. You can use gloves or hold with a paper towel, being careful not to stain everything with the beet juice. Slice beets and set aside.
Whisk the mustard, honey, vinegar and salt and pepper together until blended. Slowly drizzle in the oil while whisking until emulsified. (Alternatively blend all ingredients in a food processor until blended.)
Toss the arugula with the beets, grapes, walnuts, mint, pecorino and dressing (to taste). Serve!
--Cathy Roma
½ lb. seedless grapes
1 Tbsp. olive oil
¼ lb. arugula
1 Tbsp. fresh mint, minced
¼ cup chopped walnuts, toasted
1 Tbsp. Parmesan cheese, shredded
Vinaigrette:
1 Tbsp. Dijon mustard
1 tsp. honey
1 Tbsp. white wine vinegar
Salt and pepper
¼ cup olive oil
Preheat oven to 450 degrees. Place beets on a large sheet of foil and enclose the beets, forming a little package with the foil. Roast for about 45 mins or until beets can be easily pierced with a fork. While the beets are roasting, scatter the grapes on a nonstick foil lined sheet tray and drizzle with olive oil. Roast for 20-25 mins until softened and just beginning to burst. Allow the beets to cool and then peel them with a paring knife. You can use gloves or hold with a paper towel, being careful not to stain everything with the beet juice. Slice beets and set aside.
Whisk the mustard, honey, vinegar and salt and pepper together until blended. Slowly drizzle in the oil while whisking until emulsified. (Alternatively blend all ingredients in a food processor until blended.)
Toss the arugula with the beets, grapes, walnuts, mint, pecorino and dressing (to taste). Serve!
--Cathy Roma