Roasted Beet Salad with Goat Cheese Truffles

Recipe courtesy of Tommy Bahama, Sarasota, FL (tommybahama.com)
September 01, 2013

Instructions

Divide goat cheese into 16 balls (resembling truffles). Roll each truffle in crushed almonds. Chill in refrigerator until firm. Meanwhile, heat oven to 400°. Toss arugula with vinaigrette to taste. Divide arugula among 4 serving plates, attractively arrange roasted beets on top, and drizzle with vinaigrette. Transfer truffles to parchment-lined baking sheet and bake until warmed through and lightly golden, about 6 minutes. Place 4 truffles on each salad, sprinkle with additional almonds, and season with salt and pepper. Serve immediately.

*note: For the Meyer Lemon Vinaigrette recipe, visit ediblesarasota.com.

Ingredients

  • 4 ounces goat cheese
  • ½ cup sliced almonds, crushed, plus more for garnish
  • 5 ounces arugula
  • 2 pounds beets, roasted, peeled, and cut into ½-inch pieces
  • Salt and pepper
  • Meyer Lemon Vinaigrette (ediblesarasota.com)
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60