Earthy, fresh and vibrant all come together in this delicious salad.
Author: Welcome2OurTable.com
Recipe type: salad
Cuisine: American
Ingredients
2 Cups Arugula, washed
1 Small bunch Fresh Dill
1 Small bunch Italian Flat leaf Parsley
1 Golden Beet, roasted
1 Red Beet, roasted
3 ounces Gorgonzola Cheese, crumbled
2-3 Soft-medium boiled eggs
⅓ Cup Pine Nuts, toasted
Sunflower Oil
Balsamic Glaze
Salt, Pepper
Instructions
Preheat the oven to 450. Thoroughly wash the beets, leaving the skin and tip and tail on. Place into a baking pan and fill ΒΌ of the way up with water. Cover with foil and bake 40-60 minutes or until soft when pierced with a fork.
Boil the eggs 6-8 minutes in boiling water.
Once the beets are cooled, using food-safe gloves peel the skins off the beets. Trim off the tip and tail and slice into wedges. Peel and halve the eggs.
To toast the pine nuts, heat a small pan and toast the nuts until fragrant and beginning to color.
Assemble the salad: Arrange the thoroughly wash arugula, parsley, dill on a platter on a plate. Then beets and eggs. Crumble the gorgonzola cheese. Sprinkle the nuts on top and dress with sunflower oil, balsamic glaze and season with salt and pepper.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/arugula-beet-summer-salad/