12-Year White balsamic · Cayenne Crush olive oil · Citrus Oregano balsamic · Michigan Apple balsamic · Salads ·Mar 26, 2024

Pickled Beet, Arugula, Goat Cheese Salad

Name: Pickled Beet, Arugula, Goat Cheese Salad
Ingredients: 8 ounces arugula; 8 ounces goat cheese; 2 tablespoons Fustini’s Citrus Oregano balsamic; 2 tablespoons Fustini’s Michigan Apple balsamic; salt and pepper; 1 teaspoon honey; 2 tablespoons Fustini's Cayenne Crush olive oil; 2 beets - trimmed and peeled; 2 cups Fustini’s 12 Year White balsamic; 1/2 cup sugar; 1 teaspoon coriander seeds; 1 teaspoon caraway seeds; Pinch Kosher salt; 6 black peppercorns

Submitted by Corporate Chef Andy Stewart

Ingredients

8 ounces arugula
8 ounces goat cheese

2 tablespoons Fustini’s Citrus Oregano balsamic
2 tablespoons Fustini’s Michigan Apple balsamic
salt and pepper
1 teaspoon honey
2 tablespoons Fustini's Cayenne Crush olive oil

2 beets - trimmed and peeled
2 cups Fustini’s 12 Year White balsamic
1/2 cup sugar
1 teaspoon coriander seeds
1 teaspoon caraway seeds
Pinch Kosher salt
6 black peppercorns

Directions

Place arugula, pickled beets and goat cheese on plate. Drizzle with Vinaigrette
Mix all ingredients together to emulsify.
Slice beets as thin as possible and place into metal bowl. Bring vinegar, sugar and spices to a rolling boil over moderate heat. Once boiling, pour over the beets and stir thoroughly. Let stand 1 hour before refrigerating overnight.

Pickled Beet, Arugula, Goat Cheese Salad