Roasted Beet Salad

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arugula, pickled cipolinis, crispy goat cheese and fennel white balsamic vinaigrette
toss in olive oil and salt & pepper.

Roast beets at 450 degrees for 1 hour
leave covered and allow to cool before peeling

Cipolinis
peel onions and slice thin
toss in a tablespoon of salt & pepper
add 3 tablespoons of white balsamic vinaigrette

Crispy Goat Cheese
form goat cheese into desired shape
rolling flour, then egg wash, then in panko bread crumbs
saute goat cheese until lightly brown and crispy

Fennel Vinaigrette
1 bulb fennel diced
3 cups olive oil
1 cup white balsamic
1 tablespoon honey
salt and pepper

In a small saute pot, add diced fennel & olive oil, bring to a simmer and then chill
Blend with white balsamic and honey
Season with salt and pepper

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