Roasted Beet and Pear Salad with Arugula
and Espresso Balsamic Vinaigrette
Yield: 4 Servings
4 Fresh Beets, Roasted, Peeled, and Thinly Sliced
4 Pears, Thinly Sliced
1 1/2 Cup Arugula or Mixed Spring Greens
1 Cups Shredded Purple Cabbage
1 Cup Goat Cheese, Broken Into Pieces (Optional)
½ Cup Espresso Balsamic Vinaigrette
¼ Cup Fresh Celery Leaves for Garnish
1 1/2 Teaspoon Lavender Sea Salt
Ground Tellicherry Pepper
Serving this salad is so simple that a recipe really isn’t required here. It’s merely a matter of constructing something beautiful out of the fresh produce that’s available to you during the early fall. Trust us! It really is that simple. You can roast the beets ahead of time and have them on hand when you are ready to slice and serve them with sliced pears on top of a bed of fresh arugula. Add a few bits of goat cheese, if desired, and when you’re done with your culinary artwork, drizzle a tablespoon or so of Espresso Balsamic Vinaigrette over the top. Add Lavender Sea Salt and Tellicherry Pepper, toss, and serve as desired.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Our Lavender Sea Salt is a
perfect pairing of French
Grey salt and lavender buds. It adds a simple sophistication to poultry, game, vegetables, and salads. And for a little extra flare, add a pinch to your cookies, ice cream, cakes, and caramel, too.
No Home Chef's kitchen is
complete without Tellicherry
peppercorns, which are considered the
finest pepper in the world. Left on the vine longer than other black peppercorns, these berries are given time to develop their complex, robust flavor to develop more fully.