Try this Roasted Beet Arugula And Roquefort Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Beet Arugula And Roquefort Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: Black Pepper freshly ground; 1/2 c Vegetable oil; 1 ts Sugar; 1 tb Butter or vegetable oil; 1/2 c Extra-Virgin Olive Oil; 1/2 c Pecans; halves and pieces; Salt to taste; 1 Garlic clove; mashed; 2 md Beets; peeled; 1 tb Vegetable oil; for roasting; 1 Egg yolk; 2 Pinches garam masala spice; 1/4 c Chives Chopped; 1/2 c Crumbled Roquefort cheese; 1 pn Salt; 2 bn Arugula with medium-size; 2 tb Dion mustard; Black Pepper freshly ground; 1/2 c Toasted spiced pecans; 4 tb Balsamic vinegar; 1 1/2 ts Salt and pepper; mixed; 1/2 c Extra-Virgin Olive Oil

Find the most delicious recipes here

INGREDIENTS

Black Pepper ; freshly ground
=== CHIVE OIL ===
1/2 c Vegetable oil
1 ts Sugar
1 tb Butter or vegetable oil
1/2 c Extra-Virgin Olive Oil
1/2 c Pecans; halves and pieces
Salt ; to taste
1 Garlic clove; mashed
2 md Beets; peeled
1 tb Vegetable oil; for roasting
1 Egg yolk
2 Pinches garam masala spice
1/4 c Chives ; Chopped
1/2 c Crumbled Roquefort cheese
=== PECANS ===
1 pn Salt
2 bn Arugula with medium-size
2 tb Dion mustard
Black Pepper ; freshly ground
=== BALSAMIC VINAIGRETTE ===
1/2 c Toasted spiced pecans
4 tb Balsamic vinegar
1 1/2 ts Salt and pepper; mixed
1/2 c Extra-Virgin Olive Oil

INSTRUCTIONS

Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees, rub beets with vegetable oil and place on a baking dish. Cover with aluminum foil and roast for approximately 45 minutes until tender when pierced with a knife. Set aside to cool, then slice into 1/4- to 1/8-inch thick slices with knife or mandoline. Reserve juices on bottom of pan for decoration. Place mustard in blender with balsamic vinegar and egg yolk and garlic. Puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. Blend about 1 minute, then add salt and pepper to taste. If dressing is too thick you can add a little water to thin it out. Set aside. Place a saute pan on medium heat, add the butter or oil, when heated add the pecans, sugar, salt and pepper and spices. Toss together and heat until lightly toasted. Set aside. Wash arugula well, it can be sandy depending on what you buy. Spin dry and set aside. In mixing bowl toss arugula with dressing, cheese and pecans, toss well. Arrange sliced beets in a ring on plates, then place arugula in center, taking care to give height to the plate. Sprinkle the cheese and pecans at bottom of bowl onto each salad. In a blender, combine chive oil ingredients and blend well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each plate and drizzle a spoonful of beet juices from roasting to give contrasting colors. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9580) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Matthew Tivy

NOTES

Alert editor

Roasted Beet Arugula And Roquefort Salad

Black Pepper freshly ground
 === CHIVE OIL ===
1/2 c Vegetable oil
1 ts Sugar
1 tb Butter or vegetable oil
1/2 c Extra-Virgin Olive Oil
1/2 c Pecans; halves and pieces
 Salt to taste
1 Garlic clove; mashed
2 md Beets; peeled
1 tb Vegetable oil; for roasting
1 Egg yolk
2 Pinches garam masala spice
1/4 c Chives Chopped
1/2 c Crumbled Roquefort cheese
 === PECANS ===
1 pn Salt
2 bn Arugula with medium-size
2 tb Dion mustard
 Black Pepper freshly ground
 === BALSAMIC VINAIGRETTE ===
1/2 c Toasted spiced pecans
4 tb Balsamic vinegar
1 1/2 ts Salt and pepper; mixed
1/2 c Extra-Virgin Olive Oil

Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees,  rub beets with vegetable oil and place on a baking dish. Cover with  aluminum foil and roast for approximately 45 minutes until tender when  pierced with a knife. Set aside to cool, then slice into 1/4- to 1/8-inch  thick slices with knife or mandoline. Reserve juices on bottom of pan for  decoration. Place mustard in blender with balsamic vinegar and egg yolk and  garlic. Puree together, then slowly drizzle the 2 oils into the blender to  make an emulsified dressing. Blend about 1 minute, then add salt and pepper  to taste. If dressing is too thick you can add a little water to thin it  out. Set aside. Place a saute pan on medium heat, add the butter or oil,  when heated add the pecans, sugar, salt and pepper and spices. Toss  together and heat until lightly toasted. Set aside. Wash arugula well, it  can be sandy depending on what you buy. Spin dry and set aside. In mixing  bowl toss arugula with dressing, cheese and pecans, toss well. Arrange  sliced beets in a ring on plates, then place arugula in center, taking care  to give height to the plate. Sprinkle the cheese and pecans at bottom of  bowl onto each salad. In a blender, combine chive oil ingredients and blend  well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each  plate and drizzle a spoonful of beet juices from roasting to give  contrasting colors. This recipe yields 4 servings.    Source: "CHEF DU JOUR - (Show # DJ-9580) - from the TV FOOD NETWORK"  S(Formatted for MC5): "07-19-1999 by Joe Comiskey -  joecomiskey@netzero.net"    Recipe by: Matthew Tivy

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (262g)
Recipe Makes: 4 servings

Calories: 2132
Calories from Fat: 2132 (100%)

Amt Per Serving		% DV

	Total Fat 238.3g	318 %
	Saturated Fat 34.6g	173 %
	Monounsaturated Fat 116.5g
	Polyunsanturated Fat 76.8g
Cholesterol 60.1mg		18 %
Sodium 24.8mg		1 %
Potassium 45.6mg		1 %
Total Carbohydrate 5.3g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.9g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2132

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

MORE IDEAS

Salad

by havenbornhoft

Salad - Caprese Salad

by kimjorna

Salad: Beet & Walnut Salad

by katehandel

REVIEW THIS RECIPE

REVIEWS

stevenlcouch

The dressing was awesome. Instead of a top loading blender, I used an immersion blender with all of the dressing ingredients thrown into a bowl. It was fantastic! I decided to steam the beets for 15 minutes to get the outside tender, but leave a pretty good crunch. Then, I gave sliced them and did a quick juilenne. To finish, I crumbled the Roquefort cheese and pecans on top, drizzled on the dressing, and BAM, the perfect accompaniment to my lemon-dill, seared salmon and roasted pumpkin mash!

14y