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posted: 4/14/2010 12:01 AM

Salad of Roasted Beets with Arugula, Goat Cheese, Pecans and Local Honeycomb

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  • Salad of Roasted Beets with Arugula, Goat Cheese, Pecans and Local Honeycomb

       Salad of Roasted Beets with Arugula, Goat Cheese, Pecans and Local Honeycomb
    Bob Chwedyk | Staff Photographer

 

2-3 medium beets

1 orange

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2 sprigs fresh thyme

12 ounces baby arugula, rinsed and dried

3/4 cup canola oil

1/4 cup sherry vinegar

1 teaspoon Dijon mustard

1 teaspoon finely minced shallots

1 teaspoon fresh, coarse ground black pepper

1/2 teaspoon sea salt

8 ounces goat cheese

1/4 cup toasted pecans

4 ounces fresh honeycomb

For the roasted beets: Heat oven to 350 degrees. Wrap beets, orange, and thyme in aluminum foil, and roast 45-60 minutes or until tender when pierced with the tip of a pairing knife. Allow to cool.

Wearing gloves, peel the beets. Cut into chunks or slices and add to a bowl; season with sherry vinegar, coarse black pepper and salt to taste.

For the vinaigrette: In a small mixing bowl combine mustard, vinegar, shallots, pepper and salt. In a thin steady stream, begin whisking the oil until emulsified.

To assemble: Add arugula, beets and pecans to a medium sized mixing bowl. Dress with the vinaigrette, and toss to coat. Divide among four chilled salad plates. Crumble 2 ounces of goat cheese over each salad and top each with a few teaspoons of honeycomb and serve.

Serves four.

Chef John Pappadopolous, Sam & Harry's, Schaumburg

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