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Not much can beat these smokin' beets. Smoked beets are tossed in a mustard vinaigrette with peppery arugula and topped with almonds and creamy goat cheese for a wood-fired take on this earthy vegetable.
6 Large beets
1 Tablespoon Salt
4 Ounce Baby Arugula
1/3 Cup Marcona Almonds, roasted, salted
4 Ounce Soft Goat Cheese
1/2 Cup balsamic vinegar
1/2 Cup Olive oil
2 Teaspoon Dijon mustard
2 Teaspoon salt
1 Teaspoon Black pepper
6 Large beets
1 Tablespoon Salt
: 180 ˚F
1/2 Cup balsamic vinegar
1/2 Cup Olive oil
2 Teaspoon Dijon mustard
2 Teaspoon salt
1 Teaspoon Black pepper
4 Ounce Baby Arugula
1/3 Cup Marcona Almonds, roasted, salted
4 Ounce Soft Goat Cheese