This earthy plate of smashed beets and arugula bursting with vinaigrette flavors is topped with soft goat cheese and garlic chips for a healthy salad. Smart Recipes, American Recipes, Vegetables Recipes, Recipes Vegetables American Smashed Beets With Arugula And Cottage Cheese Smashed Beets With Arugula And Cottage Cheese Recipe | PT1H5M Serves 4 Ingredients: 4 Medium Red Beets 5 Tablespoons Red Wine Vinegar 4 Tablespoons Extra-Virgin Olive Oil 1 Bay Leaf 4 Tablespoons Canola Oil 1 Cup Fresh Arugula Or Spinach 4 Ounce Soft Goat Cheese 30 Fried Garlic Chips 0 To Taste Kosher Salt & Freshly Ground Black Pepper 2 Sprigs Fresh Thyme In a large pan, add beets, thyme, 4 tablespoons of vinegar, 1 tablespoon of olive oil, bay leaf, salt and pepper and enough water to cover beets by 1-inch and bring to a boil. Reduce heat to medium-low and simmer for about 30-45 minutes. Drain beets completely and keep aside to cool slightly. Place 1 beet between 2 parchment paper sheets and with your hand, press to flatten partially. Repeat with remaining beets and keep aside. In a 12-inch cast-iron skillet, heat 2 tablespoons of canola oil over medium-high heat. Add 2 smashed beets and cook for about 3 minutes or till skin is charred, flipping once with a metal spatula. Repeat with remaining canola oil and beets. Sprinkle beets with salt and pepper evenly. In a small bowl, add remaining olive oil and vinegar and beat till well combined. Trim thick stems from beet greens and discard them. In another bowl, add beets, arugula or spinach, beet greens, salt, black pepper and some vinaigrette and toss to coat. Divide beets and greens mixture into 4 serving plates evenly and drizzle with remaining vinaigrette. Garnish with cheese and fried garlic chips and serve.

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