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Preheat the oven to 400 degrees. Cut off the greens. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 1 hour, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining the cutting board.
Add 2 tablespoons of olive oil to a pan, and 1/2 a red onion. Chop greens down to 2-3 inch pieces and add to the pan to cook with onion and olive oil. Once all mixed add in 1 teaspoon of honey, cover and let cook on medium heat until nice and tender.
Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, greens, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired.
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