Baby Beet-Salad with Arugula Goat Cheese & Hazelnuts | Salad Recipe
Baby Beet-Salad with Arugula Goat Cheese & Hazelnuts - Wolfgang Puck Salad Recipe - I've found it fascinating to watch how people's tastes have changed regarding certain ingredients during my four...
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Cooking tools:
- Oven
- Roasting pan
- Aluminum foil
- Bamboo skewer
- Spoon
- Dish
- Chef's knife
- Mixing bowl
- Cutting board
- Serving platter
- Saucepan
- Whisk
- Nonreactive bowl
- Plastic wrap
- Measuring cup
- Measuring spoon
- Refrigerator
- Stove
- Kitchen timer
Ingredients
- 1-1/2 pounds mixed baby beets (yellow, red, and candy-striped), washed and trimmed
- Citrus Vinaigrette (recipe follows)
- 1 tablespoon extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 2 cups organic baby arugula leaves or mixed baby lettuces
- 4 ounces fresh organic creamy goat cheese
- 2 ounces toasted hazelnuts, coarsely chopped
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