Monthly Archives: April 2012

Arugula Salad with Beets and Goat Cheese Recipe

Arugula was popularized a few years ago as a central component of California cuisine. In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to its bitter quality. Chopped walnuts add a little more texture to the salad.

Arugula Salad with Beets and Goat Cheese Recipe

Salad Ingredients:

  • Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips
  • Fresh arugula – rinsed, patted dry with a paper towel
  • Goat cheese – chevre
  • Walnuts – chopped

Dressing ingredients:

  • Olive oil
  • Lemon
  • Dry powdered mustard
  • Sugar
  • Salt and pepper

METHOD

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn’t try tossing this salad; each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing.

source: Simplyrecipes.com

Beets nutrition facts:

Beets are highly nutritious and “cardiovascular health” friendly root vegetables. Certain unique pigment antioxidants present in root as well as top greens have found to offer protection against coronary artery disease and stroke, lower cholesterol levels in the body and have anti-aging effects.

Botanically, the root vegetable belongs to the beta vulgaris species. Scientific name: Beta vulgaris. Swiss chard is another member of the beta genus grown for its edible leaves.

Cheese: Ubriaco al Prosecco

Ubriaco al Prosecco is a raw cow’s milk cheese from the Veneto region in Northeast Italy, home to the Prosecco growing region and several superb sparkling and still wines. During the maturing process, it is covered by Prosecco grape must (skins), giving the cheese a sweet, delicate aroma of the wine and complex finish.  Pair with Pinot Noir or Moscato, but enjoy with a flute of bubbly Prosecco – it’s a match made in heaven!

Easter Egg Radish – Available Now in the Produce Department

The name “Easter Egg Radish” is a reference to their globe-like shape and bright color. The radishes can come in white, pink, red, and sometimes even purple, and they do start to look rather like Easter eggs poking up out of the ground as they mature.

An Easter Egg radish is a brightly colored spring radish which is packed with flavor, despite the small size. The peppery radish may eaten plain, included in salads, or grated onto a range of dishes.

 Nutritional Value

Low in calories, one cup contains about 20 calories. Radishes provide a good source of vitamin C. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.

If you have any specific needs over the Holidays – Looking for something in particular? We will work with you to locate items that your recipe requires — just ask our produce staff!

Gluten Free Pizza Crusts

Pizza crusts: gluten-free pizza base

Do you want pizza made exactly to suit your taste? Top these pizza bases with anything you wish, pop them in the oven and voilà! You have an original Italian pizza with a personal touch!