INSALATA DI BARBABIETOLE CON RUCOLA E GORGONZOLA

AuthorildavideCategory

This is an Il Davide mainstay – one of our most popular salads. We use thinly sliced yellow beets arranged on the plate - they are the canvas for this salad presentation.

 2 cups of roasted red beets
 3 medium to large roasted yellow beets
 7 cups of wild arugula
 ¾ cup of white balsamic vinaigrette (see below) ½ of Italian gorgonzo- la or local mild blue cheese 1 cup of candied walnuts (see below)
Candied Walnuts
 2 cups walnut halves
 ¼ cup of honey
 2 tablespoons of sugar
  teaspoon salt
White balsamic vinaigrette
 ¼ cup of white balsamic vinegar
 ½ cup E.V.O.O.
 1 tablespoon honey
 pinch of salt
 ½ tsp of minced shallots squeeze of lemon Whisk all together until emulsi譃ed

Roasted beets
1

We like to roast whole red and yellow beets like you would a baked potato, cover individually 4 med sized yellow and red beets with aluminum foil and roast in the oven at 400° for 40 minutes, let cool a little and peel skins off under cold running water. Slice golden beets with a mandolin very thin “Carpaccio” style and line 4 plates covering the inner surface of the plates, refrigerate. Cut red beets into ½ inch cubes transfer to a bowl and toss with balsamic vinegar and a touch a sugar to coat.

Candied Walnuts
2

Preheat a dry skillet over a medium-high heat. Add the walnuts, honey, sugar and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool on wire rack, transfer to wax paper coated container.

3

Slice golden beets on mandolin almost paper thin arrange on chilled 4 chilled large plates, Toss arugula in with vinaigrette and place dressed arugula in the middle of arranged beets. Top with marinated red beets, walnuts and cheese.

Ingredients

 2 cups of roasted red beets
 3 medium to large roasted yellow beets
 7 cups of wild arugula
 ¾ cup of white balsamic vinaigrette (see below) ½ of Italian gorgonzo- la or local mild blue cheese 1 cup of candied walnuts (see below)
Candied Walnuts
 2 cups walnut halves
 ¼ cup of honey
 2 tablespoons of sugar
  teaspoon salt
White balsamic vinaigrette
 ¼ cup of white balsamic vinegar
 ½ cup E.V.O.O.
 1 tablespoon honey
 pinch of salt
 ½ tsp of minced shallots squeeze of lemon Whisk all together until emulsi譃ed

Directions

Roasted beets
1

We like to roast whole red and yellow beets like you would a baked potato, cover individually 4 med sized yellow and red beets with aluminum foil and roast in the oven at 400° for 40 minutes, let cool a little and peel skins off under cold running water. Slice golden beets with a mandolin very thin “Carpaccio” style and line 4 plates covering the inner surface of the plates, refrigerate. Cut red beets into ½ inch cubes transfer to a bowl and toss with balsamic vinegar and a touch a sugar to coat.

Candied Walnuts
2

Preheat a dry skillet over a medium-high heat. Add the walnuts, honey, sugar and salt. Cook, stirring frequently, until syrup is caramelized and nuts are toasted, about 3 minutes. Let cool on wire rack, transfer to wax paper coated container.

3

Slice golden beets on mandolin almost paper thin arrange on chilled 4 chilled large plates, Toss arugula in with vinaigrette and place dressed arugula in the middle of arranged beets. Top with marinated red beets, walnuts and cheese.

INSALATA DI BARBABIETOLE CON RUCOLA E GORGONZOLA
2017-10-24T21:26:39+00:00October 24th, 2017|