Ingredients
- 24 ounces heirloom variety beets, washed and trimmed
- 12 ounces goat cheese, separated into 1 ounce balls
- 4 eggs
- 1/2 cup half-and-half
- 2 cups all-purpose flour
- 4 cups Herb Crust, recipe follows
- Salt and pepper, to taste
- 24 ounces arugula, cleaned
- 16 ounces balsamic vinaigrette, recipe follows
Description
Food Network Invites You To Try This Herb Crusted Goat Cheese And Heirloom Beet Salad Recipe From Bobby Flay.
Food Network
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