Roasted Beet Arugula And Roquefort Salad

Recipe Ingredients

2 tablespoons	30ml	Beets - peeled (medium)
1 tablespoon	15ml	Vegetable oil - for roasting beets
2		Arugula with medium-size leaves - washed, dried
1/2 cup	73g / 2.6oz	Crumbled Roquefort cheese
1/2 cup	118ml	Toasted spiced pecans
		Balsamic Vinaigrette
2 tablespoons	30ml	Dion mustard
4 tablespoons	60ml	Balsamic vinegar
1		Egg yolk
1		Garlic clove - mashed
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	118ml	Vegetable oil
1 1/2 teaspoons	7.5ml	Salt and pepper, mixed
		Pecans
1 tablespoon	15ml	Butter or vegetable oil
1/2 cup	73g / 2.6oz	Pecans, halves and pieces
1 teaspoon	5ml	Sugar
1		Salt
		Freshly-ground black pepper - to taste
2		Garam masala spice mix
		Chive Oil
1/2 cup	118ml	Extra-virgin olive oil
1/4 cup	36g / 1.3oz	Chopped chives
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Prepare the following 4 steps ahead of time. Preheat oven to 350 degrees, rub beets with vegetable oil and place on a baking dish. Cover with aluminum foil and roast for approximately 45 minutes until tender when pierced with a knife. Set aside to cool, then slice into 1/4- to 1/8-inch thick slices with knife or mandoline. Reserve juices on bottom of pan for decoration.

Place mustard in blender with balsamic vinegar and egg yolk and garlic. Puree together, then slowly drizzle the 2 oils into the blender to make an emulsified dressing. Blend about 1 minute, then add salt and pepper to taste. If dressing is too thick you can add a little water to thin it out. Set aside.

Place a saute pan on medium heat, add the butter or oil, when heated add the pecans, sugar, salt and pepper and spices. Toss together and heat until lightly toasted. Set aside.

Wash arugula well, it can be sandy depending on what you buy. Spin dry and set aside.

In mixing bowl toss arugula with dressing, cheese and pecans, toss well. Arrange sliced beets in a ring on plates, then place arugula in center, taking care to give height to the plate. Sprinkle the cheese and pecans at bottom of bowl onto each salad.

In a blender, combine chive oil ingredients and blend well. Transfer to a squeeze bottle. Squeeze a ring of chive oil onto each plate and drizzle a spoonful of beet juices from roasting to give contrasting colors.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9580) - from the TV FOOD NETWORK

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