Ingredients
1 bunch arugala, washed and stemmed
4 oz goat cheese (plain or herbed)
1/4 cup crushed hazelnuts
1 large yellow beet
1/4 cup dried cranberries
1/4 cup extra virgin olive oil
1 Tbs balsamic vinaigrette
Preparation
Lightly oil and salt the yellow beet. Roast the yellow beet with the skin on at 350 for 35-40. Let cool, peel off the skin with the edge of a spoon and slice into 1/4 ’’ slices. Make sure your arugala is washed and dried Roll in your hand, 4 balls of goat cheese (1 oz each). Then, roll each ball in ground hazelnuts, slightly pressing the nuts into the cheese to coat. In a small bowl, whisk vinager and oil together with a dash of salt. Assemble salad on 4 plates using 1 handful of arugala. Top with a couple slices of roasted beet and I goat cheese ball on top. Drizzle a soonful of vinaigrette over salad and sprinkle dried cranberries on top. Serve and enjoy!
