Roasted Beets with Baby Arugula and Crottin de Chavignol
Be sure to use the special French goat cheese called for, which is noted for its full flavor and unusual shape. You may also use another high-quality goat cheese. If you cannot find baby beets, select the smallest ones available in your marketplace.
- 12 baby beets, scrubbed
- 2 rounds of Crottin de Chavignol
- 2 bunches baby arugula, well rinsed
- ¼ cup toasted walnut halves
- Extra virgin olive oil and white
- balsamic vinegar for drizzling
- Preheat oven to 375F.
- Trim beet greens to 1/4 inch above beets. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water. Cover pan tightly with foil, and bake beets until tender, or 30 to 45 minutes.
- Remove from oven, and allow beets to cool. Slice off stem ends and, holding beets with a damp towel, slip off skins. Quarter beets, and set aside.
- Cut cheese rounds in half crosswise to form two disks each. Place cheese on baking pan, and heat under broiler until warm. Remove from heat.
- Line serving dish with arugula, and arrange beets on top. Arrange cheese disks over beets, and sprinkle on nuts. Drizzle with olive oil and vinegar, and serve.
Some foods that pair well with Pinot Noir are beets, goat cheeses—including feta and other assertive cheeses—bitter greens and walnuts, all of which are in this salad. Try Duck Pond Willamette Valley Estate Grown Pinot Noir.