Roasted Beets With Baby Arugula And Crottin De Chavignol

Directions

1. Preheat oven to 375 degrees.
2. Trim beet greens to 1/4 inch above beets. Place beets in large baking pan and cover bottom of pan with about 1/4 inch water. Cover pan tightly with foil, and bake beets till tender, or possibly 30 to 45 min.
3. Remove from oven, and allow beets to cold. Slice off stem ends and, holding beets with a damp towel, slip off skins. Quarter beets, and set aside.
4. Cut cheese rounds in half crosswise to create two disks each. Place cheese on baking pan, and heat under broiler till hot. Remove from heat.
5. Line serving dish with arugula, and arrange beets on top. Arrange cheese disks over beets, and sprinkle on nuts. Drizzle with extra virgin olive oil and vinegar, and serve.
6. This recipe yields 4 servings.
7. Wine Suggestions: Some foods which pair well with Pinot Noir are beets, goat cheeses - including feta and other assertive cheeses - bitter greens and walnuts, all of that are in this salad. Try Duck Pond Willamette Valley Estate Grown Pinot Noir.
8. Comments: Be sure to use the special French goat cheese called for, that is noted for its full flavor and unusual shape. You may also use another high-quality goat cheese. If you can't find baby beets, select the smallest ones available in your marketplace.