From the Refrigerator: Arugula Salad with Beets and Goat Cheese Croutons

Simple to throw together, this recipe has great fall flavors!

Arugula Salad with Beets and Goat Cheese Croutons
(serves 4)

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
sea salt

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.



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Filed under Food, From the Refrigerator, Recipes

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