Simple to throw together, this recipe has great fall flavors!
Arugula Salad with Beets and Goat Cheese Croutons
1/4 lb baby arugula
2 medium sized beets, steamed and peeled
1 baguette or loaf of French bread
1/2 cup goat cheese
2 tbsp white truffle oil
3 tbsp olive oil
3 tbsp balsamic vinegar
Preheat the oven to 400 degrees.
To make the croutons, slice 8 pieces of the bread. Trim to remove crust. Cut to desired size.
In a medium sized bowl, combine goat cheese and truffle oil. Salt to taste. Divide amongst the croutons and spread in a thin layer. Place on baking sheet and bake for 7 minutes or until tops are lightly toasted in color.
While croutons are baking, using a mandoline slice beets into waffer-thin rounds. Place around plate in whatever decorative manner you desire.
In a large bow, toss arugula, olive oil and balsamic vinegar. Season to taste. Arrange on plate with beets.
Once croutons come out of the oven, arrange on salad and serve immediately.