Roasted Beets
Vinaigrette
6 oz Arugula
pinenuts
Roasted Beets
4 medium beets
1t kosher salt
1t cumin seed
1T olive oil
3T balsamic vinegar
3T extra virgin olive oil
1T diced shallots
1/2t salt
1 ½ oz. Pinenuts (toasted)
Wash beets, cut off the tops and the bottoms of the beets. In a large bowl toss beets, salt, cumin seed, and olive oil, until well coated. Wrap each beet in aluminum foil and place on a baking sheet tray. Cook at 400, until soft, about 1 1/2 hours. Let beets cool. Peel beets and slice each into 8 wedges. Mix balsamic, extra virgin olive oil, shallots, and salt with beets toss until well coated.
Vinaigrette
1t dijon mustard
1T balsamic
1/4c sherry wine vinegar
3/4c olive oil
1/2t salt
Wisk all ingriedients in a blender.
In a large bowl toss 6 oz.of arugula with vinaigrette until well coated. On each plate place eight wedges of beets in a circle, leaving enough room for the arugula in the center. Place 1/4 of greens in the center of each plate. dribble extra vinaigrette around out side circle of beets. Sprinkle with toasted pinenuts.
