1 tablespoon apple juice concentrate frozen thawed
2 cups baby arugula packed
0.3 teaspoon pepper black freshly ground for seasoning
6 cups bite-size pieces butter lettuce (part of 1 head)
1.5 teaspoons thyme leaves fresh minced
2 cloves garlic minced
4 ounces goat cheese chilled
8 inch golden beets red trimmed
0.5 large apples i use 2 granny smith apples cored cut into thin slices
6 ounces green beans trimmed cut into 2-inch lengths
0.3 teaspoon kosher salt for seasoning
4 servings kosher salt and pepper black freshly ground
0.5 cup olive oil extra-virgin
1 teaspoon olive oil extra-virgin
0.3 cup balsamic vinegar white
Equipment
bowl
oven
whisk
aluminum foil
pie form
Directions
Watch how to make this recipe.
Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl and whisk to blend. Season with additional salt and pepper.
For the salad: Preheat the oven to 425 degrees F.
Place the goat cheese in a medium bowl.
Drizzle with just enough dressing to moisten. Refrigerate until ready to serve.
Wrap each beet in foil.
Place the beets directly onto the oven rack and roast until tender, about 50 minutes. Eight minutes before the beets are tender, place the green beans in a pie dish.
Add the oil and a pinch each salt and pepper and toss to coat. Roast the green beans alongside the beets until crisp-tender, about 8 minutes.
Remove the foil from the beets and set aside until cool enough to handle.
Cut each beet into 6 to 8 wedges.
Combine the lettuces in a large bowl.
Add the green beans and apple slices and top with the beet wedges.
Sprinkle the goat cheese on top. Just before serving, pour the dressing over the salad and toss until coated.
