Roasted Beet, Fennel, and Arugula Salad

Ingredients

3 medium beets (red or gold), washed, tops removed, and cut in half
1 /4 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1/4 teaspoon sugar
1 tablespoon finely minced chives
1 tablespoon diced shallots
1 medium bulb fennel, top trimmed
6 cups baby arugula
4 ounces soft goat cheese, optional

Description

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