- ½ cup pignoli (pine) nuts
- 7 teaspoons extra-virgin olive oil
- 4 pounds beets
- 6 cups of baby or wild arugula and micro greens, washed and dried
- 6 ounces goat cheese
- 6 teaspoons reduced balsamic vinegar dressing*
- Kosher salt to taste
- Cracked pepper to taste
- Place the pignoli nuts in a small dry frying pan and turn the stove to medium-high heat. Shake the pan back and forth until the nuts have started to turn golden, approximately 5 minutes. Remove from heat and set aside.
- Pour 2 teaspoons of olive oil in the palm of your hand and rub the beets all over to coat.
- Place the beets on a baking dish whole and bake for 1 hour at 400 degrees or until tender. To check for doneness, insert a sharp paring knife through the middle of the thickest part of the beet. If the knife goes through all the way smoothly, the beets are done.
- Remove beets from the oven and cool completely. Peel the beets under running water and cut them into thin slices.
- Cut each beet into thin slices, about ¼ inch thick. Spread 1 teaspoon of goat cheese in between beet slices, like making a sandwich. Your beet should be put back together as if it was a whole beet again.
- Cover beets with plastic wrap, set in container, and let cool in fridge for an hour.
- Unwrap beets and cut in quarters.
- Arrange beets on a salad plate.
- Toss the arugula and micro greens with a sprinkle of kosher salt. Place 1 cup of arugula and a handful of micro greens on the plate.
- Drizzle 1-2 teaspoons of balsamic syrup (the reduced balsamic vinegar) and 1 tablespoon of olive oil over each serving.
- Sprinkle pignoli nuts over salad. Add kosher salt and cracked pepper to taste.
- Repeat the assembly procedure for the other 5 servings!
Balsamic Syrup (Reduced Balsamic Vinegar)
Makes ½ cup
- 1 (16.9 fluid-ounce) bottle balsamic vinegar
- Pour the whole bottle of vinegar into a small saucepan and bring to a boil over high heat.
- Lower heat to medium-high and continue to boil until the vinegar starts to thicken and forms a syrup-like consistency, about 15 to 20 minutes. Be careful not to thicken too much or you will end up with a thick black goop. To test, use a wooden spoon. If the syrup coats the back of the spoon, it is ready to remove from the heat.
- Let it cool to room temperature before you store in the refrigerator. I use a needle-nose plastic bottle to store my glaze after it has cooled. It will last up to 2 months in the refrigerator. It's very concentrated, so a tiny bit goes a long way!
Get additional recipes from Cristina at www.cristinaferrarecooks.com.
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