Roasted Beet Radish Salad With White Truffle Vinaigrette
Ingredients
- 4 large beets (about 2 – 2 1/2 pounds) washed thoroughly, dried and stems trimmed
- 2 tablespoons olive oil
- 12 large radishes, washed and thinly sliced
- 2 cups baby arugula, washed and dried thoroughly
- 4 ounces goat cheese, softened to slightly less than room temperature
- 1/3 cup white balsamic vinegar
- 2 tablespoons white truffle oil
- sea salt & fresh ground black pepper, to taste
Instructions
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