On 17, Mar 2015 | In | By admin
Consume your daily minerals and vitamins with a beet salad drenched in a mildly tart vinaigrette.
6 lbs. red beets
4 tbsp. minced chives
1 log of goat cheese cut into wheels
4 tbsp. chopped tarragon
2 bunch of arugula
6 tbsp. orange juice
3 tbsp. red wine vinegar
.5 cup lemon oil
1 tsp. BP
*In a foil pouch, combine beets, extra-virgin olive oil, 4 tbsp. of water, and salt and pepper. Roast 1.5 hours at 375F. Clean beets with towel. Cut beets accordingly and combine with red wine vinegar, orange juice, lemon oil, and salt and pepper. Combine with arugula, tarragon and chives. Top it all off with goat cheese.