The perfect appetizer - light but flavor packed salad that goes great with a crisp white wine
Course: Appetizer, Salad, Side Dish
1tspGarlic Infused Olive Oil
1 pinchGround Black Pepper
1/3CupCrumbled Feta Cheese
1/2CupWalnutschopped and toasted
3/4CupGarlic Infused Olive Oil
Ground Black Pepper
Pre-heat oven to 400°F
Scrub beets well. Rub each beet with garlic inflused olive oil, kosher salt, and ground black pepper.
Wrap tightly in foil. Place on baking sheet. Cook for 1 hour or until fork tender (check at 45 minutes)
Remove beets and let cool. Once cool enough to handle, remove skins with pairing knife and set aside to cool completely. Once cooled completely, slice and set aside.
In a dry skillet, heat walnuts over medium heat until lightly toasted, set aside.
In a large bowl, combine arugula and 3/4 of dressing; toss to coat well. Reserve remaining dressing to add to plated salads as desired.
Evenly divide dressed arugula on to four plates or bowls, top with crumbled feta cheese, sliced beets, and toasted walnuts. *Optional - add light drizzle of garlic inflused olive oil as a finishing touch with a pinch of kosher salt.
Chef's Note: try subbing out goat cheese for the feta.