Beet and Arugula Salad
is a simple dish that pairs amazingly with the 2011 Cabernet Sauvignon.
This would make a good lunch dish since it has lots of flavor all on
its own. It has it all: good tasting, good for you and pretty, too.
3 medium beets, trimmed
6 cups baby arugula
2 tbsp chopped shallots
2 tbsp goat cheese crumbled
beets in medium saucepan; add cold water to cover by 2 inches. Bring to
boil over medium-high heat and cook 35 to 40 minutes or until beets can
be easily pierced with tip of knife. Drain the beets and cool for 15
minutes in refrigerator.
Peel beets; cut into ½ inch cubes.
Transfer to medium bowl. Place arugula in separate medium bowl. Combine
shallots with vinaigrette and toss arugula with vinaigrette. Plate
arugula and top with beets and goat cheese. Salt and pepper to taste.