RecipeSavants.comThis 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, RecipesVegetablesAmericanSmashed Beets With Arugula And Cottage CheesePT1H5MServes 4
Ingredients:
4 Medium Red Beets5 Tablespoons Red Wine Vinegar4 Tablespoons Extra-Virgin Olive Oil1 Bay Leaf4 Tablespoons Canola Oil1 Cup Fresh Arugula Or Spinach4 Ounce Soft Goat Cheese30 Fried Garlic Chips0 To Taste Kosher Salt & Freshly Ground Black Pepper2 Sprigs Fresh ThymeIn 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.