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Recipe provided by Austin Personal Chef: Carlos Crusco
Ingredients
- 2 Red Beets – cleaned
- 2 Golden Yellow Beets – cleaned
- 2 Cups – fresh Arugula
- 1 small log – Goat Cheese
- 4 tbsps. walnuts – toasted
- 1 tbsp. Dijon mustard
- 2 tbsps. Sherry Vinegar
- 8-10 tbsps. EVOO
- Kosher Salt and Fresh cracked Pepper – to taste
Directions
- Place the beets in separate saucepans and add water to cover and salt.
- Bring to a boil, reduce heat and simmer until tender, about 30-45 minutes.
- Remove beets into an ice bath (water and ice) and cool until beets can be handled.
- Under running water, you can easily remove the beet skins. Cut 1/4 inch slices and set aside.
- Toast the walnuts in a saute pan on med high heat until golden and warm.
- To make the vinaigrette, add the dijon, sherry, salt and pepper to a bowl and mix well with a whisk.
- Slowly add the olive oil and continue whisking until emulsified. Set aside.
- To serve add the beet slices, arugula, and toasted walnuts, Crumble the goat cheese on top.
- Drizzle the Sherry-Mustard Vinaigrette all over and season with sea salt and fresh cracked pepper. Enjoy!
