Roasted Baby Beets And Arugula Salad With Lemon Gorgonzola Vinaigrette Recipes

Steps:

• Place lemon juice and vinegar in small bowl. Gradually whisk in 1/2 cup oil. Stir in cheese. Season with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)
• Preheat oven to 375°F. Heat remaining 1/3 cup oil in medium ovenproof skillet over medium heat. Add bread pieces; toss to coat. Add herbs and garlic; toss to coat. Sauté until bread is crisp, about 4 minutes. Using slotted spoon, transfer croutons to plate in single layer. Cool.
• Add beets to same skillet, tossing to coat with any remaining herbs and oil. Cover skillet with foil and transfer to oven. Roast until beets are tender, about 45 minutes. Cool beets. Peel, if desired; cut in half.
• Toss arugula with 1/2 cup dressing in large wide bowl. Season to taste with salt and pepper. Top with beets and croutons and serve.

Steps:

• In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

Steps:

• Preheat the oven to 375 degrees F.
• Place all the large beets on a sheet tray and bake for 40 to 45 minutes or until a fork slides in and out of the beets easily. Add the baby beets to the tray for the last 20 minutes of cooking time. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices. Cut the baby beets in half.
• Place the arugula in a bowl and drizzle in about half of the vinegar and olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. TASTE IT! It should taste very flavorful but not soggy. Arrange the arugula on 4 individual salad plates. Toss all of the beets together in the salad bowl and add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved pecorino.
• Voila!

Steps:

• Heat oven to 425°F.
• Place beets in roasting pan or on baking sheet; drizzle with oil. Bake 45 min. to 1 hour or until tender. Remove from oven; cool 20 min. Remove skins. Slice beets; cut slices into strips.
• Meanwhile, bring vinegar and thyme to boil in small saucepan. Simmer on low heat 10 min. or until reduced to about 3 Tbsp. liquid, stirring occasionally. Strain and cool.
• Arrange endive, oranges, shallots and beets on serving platter. Drizzle with balsamic reduction; top with cheese and pepper.

Steps:

• Roast the Beets -- this can easily be done a day or two ahead. Just cut off the stem (green part) and wash well. Place them on a sheet of aluminum foil, drizzle with olive oil 1-2 teaspoons and salt and pepper. Wrap up in the foil and bake at 375 for 50 minutes for medium sized beets. 45 for small 60 for large. Just let cool before peeling the skin. Just use a small plain knife and pull off the skin. If you don't want red fingers use gloves. Or after peeling them (and you will have red fingers -- just use a light mix of bleach and water and the red will come off your hands). Just store in a baggie or ziplock/plastic container. Don't slice until you need them.
• Salad -- Now prepare the salad. In a medium size bowl add the arugula, red onion and pecans reserving some for a garnish. Now I don't add the apples or pears until right at the end. Just drizzle with lemon so they will not brown and set on a plate covered in saran wrap to the side.
• Duck -- First score the skin. With a knife cut cross marks on the skin side in order to release all the duck fat as it cooks. Just salt and pepper well. Then in a heavy pan such as cast iron, cold not heated -- add 1 teaspoon olive oil and add the duck skin side down which is important. Turn the heat to to medium high heat, saute the duck. Starting from cold lets the duck render all the duck fat and give it a crispy crust. After about 10 minutes, flip and cover with a lid. Cook until 135 for medium rare. About 5-7 more minutes. Half way through you can drain some of the duck fat off if you want. Once done to medium rare, remove from the heat and cover with foil and let rest before slicing.
• Vinaigrette -- Remove most of the duck fat and just keep a little of the bits on the bottom of the pan for flavor, add the olive oil, mashed pear, garlic and shallot to the pan and cook until well combined 2-3 minutes. Add the white wine to deglaze the pan and cook another minute. Add the mustard, rice wine vinegar, apple juice, fresh thyme, salt and pepper and cook just a minute.
• Put it all together -- Add a couple of tablespoons of the vinaigrette to the lettuce and toss lightly. Make sure to add in the pears and apples at this point. Now slice your beets and duck. On each plate add your salad mix, then fan out the sliced beets (1 beet per person), and top with the duck thin sliced (1 breast per person). Top each with the warm vinaigrette and garnish with extra pecans and gorgonzola crumbles.
• JUST ENJOY!

Steps:

• Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
• Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
• Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
• To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

Steps:

• Preheat the oven to 425 degrees.
• To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.
• Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
• To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.
• Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.
• Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.