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Ingredients

• 2 medium beets peeled, with 1 tablespoon vegetable oil for roasting
• 2 bunches arugula, medium size leaves, washed and dried
• 1/2 cup of Roquefort cheese, crumbled
• 1/2 cup toasted spiced pecans

Balsamic Vinaigrette:

• 2 tablespoons Dion mustard
• 4 tablespoons balsamic vinegar
• 1 egg yolk
• 1 clove garlic, mashed
• 1/2 cup extra virgin olive oil
• 1/2 cup vegetable oil
• 1 1/2 teaspoons salt and pepper, mixed

Pecans:

• 1 tablespoon butter or vegetable oil
• 1/2 cup pecans, halves and pieces
• 1 teaspoon sugar
• Pinch of salt and pepper to taste
• 2 pinches garam masala spice mix

Chive oil:

• 1/2 cup extra virgin olive oil
• 1/4 cup chives, chopped
• Salt and pepper to taste

Description

Food Network Invites You To Try This Roasted Beet Arugula And Roquefort Salad Recipe.

Food Network