Roasted Beets With Wild Arugula And Goat Cheese

29 faves | 2 recommends
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Cristina Ferrare
Nutrition per serving    (USDA % daily values)
CAL
402
FAT
78%
CHOL
15%
SOD
341%

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Ingredients for 6 servings

1/2 cup pignoli nuts

7 teaspoons extra-virgin olive oil

4 pounds beets

6 cups baby or wild arugula, washed and dried

4 tablespoons kosher salt

4 tablespoons Shallot Vinaigrette

6 ounces goat cheese, rolled into 30 balls the size of small grapes

6 teaspoons reduced balsamic vinegar*

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