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RED, WHITE & BLUE SALAD with BLUBERRY BALSAMIC VINAIGRETTE
2 BUNCHES RED BEETS, peeled and cut into uniform size (halved or quartered)
4OZ GOAT CHEESE, crumbled
½ C FRESH BLUEBERRIES
½ C PISTACHIOS
5oz ARUGULA
Place the peeled beets on a sheet pan and drizzle with olive oil and salt and pepper. Roast in a 400 degree oven until fork tender. When cooled, cut the beets into 1” pieces. Place the arugula in a large bowl. Spoon ¼ of the dressing atop the arugula and toss to ensure all of the leaves are coated, adding more if necessary. Place the dressed arugula on a platter and sprinkle with roasted beets, goat cheese crumbles, blueberries and pistachios.
BLUEBERRY BALSAMIC VINAIGRETTE
¾ C FRESH BLUEBERRIES
1T DIJON MUSTARD
1 ½ T BALSAMIC VINEGAR
1/8 C RED ONION, diced
1/3 C OLIVE OIL
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
Place all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
2 BUNCHES RED BEETS, peeled and cut into uniform size (halved or quartered)
4OZ GOAT CHEESE, crumbled
½ C FRESH BLUEBERRIES
½ C PISTACHIOS
5oz ARUGULA
Place the peeled beets on a sheet pan and drizzle with olive oil and salt and pepper. Roast in a 400 degree oven until fork tender. When cooled, cut the beets into 1” pieces. Place the arugula in a large bowl. Spoon ¼ of the dressing atop the arugula and toss to ensure all of the leaves are coated, adding more if necessary. Place the dressed arugula on a platter and sprinkle with roasted beets, goat cheese crumbles, blueberries and pistachios.
BLUEBERRY BALSAMIC VINAIGRETTE
¾ C FRESH BLUEBERRIES
1T DIJON MUSTARD
1 ½ T BALSAMIC VINEGAR
1/8 C RED ONION, diced
1/3 C OLIVE OIL
KOSHER SALT & FRESH GROUND BLACK PEPPER, to taste
Place all ingredients in a blender and puree until smooth. Season to taste with salt and pepper.
