- 5 ounces organic baby arugula
- 2 tablespoons fresh basil leaves large chop
- 1/2 cup thinly sliced red onion
- 1 pound beets (about 2 medium sized golden and red to total 4 beets)
- 3 tablespoons salted pecans
- 1/4 cup crumbled Castello® Extra Creamy Danish Blue
Danish Blue Beet Salad
Separately scrub red and golden beets clean, cut each in 1/2 and place in a steamer basket. Cook on medium-high heat, about 15 minutes until al dente (cooked through but still firm). Remember not to cook red and golden together. Remove from basket, cool and then rub the skins gently off. Cut into 1/4-inch slices.
1/4 cup fresh orange juice
1 1/2 teaspoons finely grated orange zest
1 teaspoon honey
1 1/2 teaspoons good balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon good extra-virgin olive oil
Salt and freshly ground pepper
In a bowl, whisk together the orange juice, zest, honey, vinegar, mustard and oil. Season with salt and pepper.
Quick Salted Pecans
1 pound pecans, halved
1 tablespoon sea salt
1/4 cup butter
Melt butter in microwave. Add salt and toss with pecans. Place pecans on a cookie sheet and bake at 300°F degrees for 15 to 20 minutes. Cool on paper towels.
Arrange the golden beets on one side of the plate, red beets on the other, and pile arugula tossed with basil and red onion in the center of the plate. Arrange salted pecans and creamy blue cheese on top of salad plate, and then lightly drizzle with the orange vinaigrette.
Recipe courtesy of 30 A Eats.