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Instructions |
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Roast beet in a foil lined tightly covered roasting pan. I add 1/2 c water to pan. Roast at 400 till cooked. Peel the roasted beets and dice into 1/4 inch dice.
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Drizzle beets with vinegar and EVO. Toss to coat. season with S and P. Refrigerate till ready to assemble. This may also be served room temp. Place chopped nut in a skillet. Toast over med heat 4-5 min. When nuts are toasted add maple syrup and dash of cayenne. Just a little cayenne. Stir well as syrup heats up and begins to boil. Let syrup continue to boil for 1 or 22 min. until most of the liquid ha evaporated. Remove skillet from heat. Let nuts cool enough to handle and break apart into mall candied bits.
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Assemble by placing arugula on plate. Top with 1/2 c beets per serving. You can use a tuna can to form a nice presentation. Top each portion with 2 T of feta and about 1 T of candied walnuts.
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Arlene used as an app. Used endive as a base and topped each pc as stated above only smaller amounts. Was yummy.
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Originally Submitted
7/9/2016
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