Recipes

Roasted Beet and Arugula Salad Photo - Final

Roasted Beet and Arugula Salad

Ingredients:

1 lb. fresh beets, any variety

1 lb. arugula greens

¼ cup red wine vinaigrette

Freshly ground black pepper

8 oz. blue cheese (or preferred semi-soft cheese)

Rothbury Farms® Seasoned Croutons

Directions:

Preheat oven to 375ºF.

Wrap beets in aluminum foil and roast on sheet tray at 375ºF for about 90 minutes (or until soft enough to stick a knife or fork into them).

Remove from oven and allow to cool until you are able to handle them.

Peel skin off and dice into large cubes. Allow to cool in refrigerator for 2 hours or until chilled (could also be prepared the day before).

Lightly toss Arugula greens with vinaigrette and black pepper. Top generously with Rothbury Farms® Seasoned Croutons and cheese crumbles.

 

 

 

Roasted Beet and Arugula Salad Photo - Final

Roasted Beet and Arugula Salad

Ingredients:

1 lb. fresh beets, any variety

1 lb. arugula greens

¼ cup red wine vinaigrette

Freshly ground black pepper

8 oz. blue cheese (or preferred semi-soft cheese)

Rothbury Farms® Seasoned Croutons

Directions:

Preheat oven to 375ºF.

Wrap beets in aluminum foil and roast on sheet tray at 375ºF for about 90 minutes (or until soft enough to stick a knife or fork into them).

Remove from oven and allow to cool until you are able to handle them.

Peel skin off and dice into large cubes. Allow to cool in refrigerator for 2 hours or until chilled (could also be prepared the day before).

Lightly toss Arugula greens with vinaigrette and black pepper. Top generously with Rothbury Farms® Seasoned Croutons and cheese crumbles.