Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade dressing he created stays fresh in the fridge for a week.
Recipe information
Yield
Makes 4 servings
Ingredients
16
1
1
1
1
1
2
2
1
2
Need to make a substitution?
Preparation
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.