Roasted Baby Beets With Arugula, Goat's Cheese And Tomato Vinaigrette
Number of Servings:
4INGREDIENTS
14
baby beets, about 1 inch size (2½ cm), trimmed, cleaned and dried
1
tsp (10 ml)
candied lemon peel, finely chopped salt and freshly ground white pepper, to taste
1
tbsp (20 ml)
fresh basil, finely chopped
2
tbsp (30 ml)
olive oil
6
oz (180 ml)
plain goat’s cheese
DIRECTIONS
- Preheat oven to 375 F (190 C).
- Toss beets well with olive oil and place in roasting pan.
- Cover tightly with foil and roast until tender, about 45 minutes.
- Remove from oven and carefully peel while still warm; transfer to a dish, cover tightly and refrigerate until needed.
- This can be done up to one day ahead.
- In a small bowl, mix together goat’s cheese, basil and lemon peel until well blended.
- Season with salt and pepper.
- To assemble, take a portion of the blended goat’s cheese and place onto serving plates.
- Divide and add the baby beets onto the cheese.
- Toss the arugula with a small amount of vinaigrette or just until seasoned.
- Place onto serving plate with the cheese and beets.
Price: $ 29.99
Volume:
750 mL
Country:
Italy
SKU: #45195 UPC:
8001660109753
Tasting Notes
From the heart of the hilly Chianti Classico region, this wine has depth of flavour and powerful structure on the palate. It will certainly stand up to T-Bone steak prepared in the Bistecca Fiorentina style.
