Roasted Beet & Arugula Salad


2 lb beets
1 lb small red-skinned potatoes
1/3 cup balsamic vinegar
1 TB organic extra virgin olive oil
2 TB prepared horseradish, drained
3/4 tsp salt
1 bulb fennel, trimmed, quartered lengthwise, and thinly sliced (21/2 cups)
2 scallions, thinly sliced
2 bunches arugula (3 cups)
6 oz soft goat cheese, crumbled


Salad Includes Goat Cheese, Arugula, Fennel, Horseradish, Potatoes And Balsamic Vinegar., Recipes From GourmetSleuth

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