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Okay, this recipe is a little less 'developed' (i.e. it has no real quantities since I made it up) but one of my favorites. Mary/Kate--i made this one for you in SoCal in October.
INGREDIENTS
1/2-1 cup Pesto
4 slices of bacon, cooked and crumbled (or to taste)
4 oz soft goat cheese (I like the Laura Chenel brand)
Mixed beets (yellow, red, pink, etc.)
Olive Oil
Salad greens--I prefer arugula
2-3 Tbls vinaigrette
METHOD
For the beets:
Heat the oven to 350. Wash the beets thoroughly and thenb rush them with a little bit of Olive Oil. Wrap the beets individually in aluminum foil and roast in the oven until tender. Depending on the size of the beets, this can take up to an hour. Remove the beets from the aluminum foil and let them cool until you can touch them. Once they are cool, peel the skins and chop into 1 inch chunks.
Assembling the salad:
A large, shallow bowl works best. Spread a layer of pesto over the bottom of the bowl. Put the arugula or other greens on top of the pesto. Arrange the cooked beets in a circle around the arugula--it's very pretty if you have a couple different beet colors. Sprinkle the crumbled bacon and goat cheese over the top of the salad and serve.
At the table--just before eating, sprinkle the vinaigrette on the salad and toss so the pesto and vinaigrette mix and coat the arugula--yum!!
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Posted by lemcallister on 2007-12-14 08:29:43 | Rating: | Views: 194
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