Roasted Beet Salad with Goat Cheese Truffles
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)
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.
