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05/03/16

From Our Kitchen: Arugula Salad with Beets, Apples, and Blue Cheese

From Our Kitchen

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It's May, so we're sharing one of our favorite salad recipes to serve on a warm spring evening. Twenty-eight of our schools currently feature this fresh, simple salad that expertly melds the lively flavors of bright Granny Smith apples, earthy roasted beets, and creamy blue cheese. Thanks to our Chefs at Moore College of Art & Design in Philadelphia for creating the vibrant Raspberry Honey Vinaigrette that ties it all together!

Arugula Salad with Beets, Apples, and Blue Cheese
Yield: Serves 6


Ingredients


For the Roasted Beets:
2 medium beets
2 tablespoons extra-virgin olive oil
For the Vinaigrette:
¼ cup raspberries
1 tablespoon Dijon mustard
¼ cup raspberry wine vinegar
¼ cup extra-virgin olive oil
1 tablespoon sugar
¼ teaspoon fresh oregano, chopped
½ teaspoon salt
¼ teaspoon ground black pepper
For the Salad:
1 cup arugula
2 medium Granny Smith apples, diced, cores removed
1 cup blue cheese, crumbled


Preparation


Step 1 Preheat oven to 375 degrees Fahrenheit.
Step 2 Wash beets to remove any dirt, pat dry, and toss in olive oil to coat.
Step 3 Wrap beets loosely in aluminum foil and place on a cookie sheet. Place in oven and roast at 375 degrees Fahrenheit, or until a skewer slides easily into the flesh of the beet.
Step 4 Remove beets from foil. Chill in the refrigerator for 20 minutes or until cool enough to handle. Remove skins by peeling with a paring knife or gently rubbing off using a paper towel. Discard skins. Dice beets and set aside.
Step 5 In a food processor, puree raspberries at the highest setting until smooth. Remove berries from food processor and strain through a fine mesh strainer to remove seeds. Put pureed raspberries back into food processor.
Step 6 Add Dijon mustard, raspberry wine vinegar, oregano, sugar, salt, and pepper to raspberries in food processor and blend well.
Step 7 While food processor is blending at high speed, slowly add olive oil until mixture emulsifies. Set aside.
Step 8 Top arugula with apples, beets, and blue cheese. Drizzle vinaigrette over salad immediately before serving.
Tip Be sure to combine the vinaigrette ingredients in the order specified; otherwise, the oil will separate from the rest of the mixture.


Arugula-Chopping-Beet

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