Arugula Salad With Asian Pear And Roasted Beets Food

ARUGULA AND PEAR SALAD

Steps:

• Toast nuts in small pan over medium heat until fragrant. Cool.
• Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. Top salad with lots of blue cheese crumbles.

BEET AND GOAT CHEESE ARUGULA SALAD

Steps:

• Line a baking sheet with foil. Preheat the oven to 450 degrees F.
• Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
• Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

ROASTED BEET AND ARUGULA SALAD

Steps:

• Preheat oven to 400°F Line baking sheet with parchment or foil. Pierce beets with a skewer or fork. Place on prepared baking sheet and roast until tender when pierced with tip of sharp knife, 1 1/4 to 1 1/2 hours. Set aside to cool slightly. Keep oven on.
• Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary. Trim, rinse and dry arugula, then tear into bite-size pieces.
• Make dressing: In medium bowl, whisk together vinegar, mustard, juice concentrate, shallots, salt and pepper. Gradually whisk in oil. Spoon half of dressing (about 1/3 cup) into small jar or bowl and set aside.
• When beets are cool enough to handle, peel and cut each one into 8 or 12 wedges. Add to dressing in bowl and toss well to coat. (If desired, marinate beets, covered, in the refrigerator up to 2 days.)
• To serve, in large salad bowl, toss arugula, marinated beets and reserved dressing. Sprinkle with toasted nuts and serve.

ARUGULA AND ROASTED PEAR SALAD

Steps:

• 1. Preheat the oven to 400°F.
• 2. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10-15 minutes.
• 3. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.
• 4. In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
• 5. Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts. Scatter with petals from the calendula blossoms.