Roasted BARBACOA Beet Salad

February 25, 2019

No fuss, no rush, with tons of ingredients to create intense flavor since the Barbacoa manages the work here.  This salad is balanced and scrumptious enough to serve as a main dish for a light lunch or a worthy accomplice to a full course setting. 
 
PREP TIME:  10 Minutes
TOTAL COOK TIME:  25 Minutes
 
SALAD:
4 CUPS Arugula
1 LB Beets (Diced)
½ Red Onion (Thinly Sliced)
¼ LB Gorgonzola Cheese (Diced)
½ Cup Pistachios (Crushed)
2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
 
DRESSING:
6 TBSP EVOO
3 TBSP Red Wine Vinegar
1 TBSP Course Ground Mustard
2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
1-1/2 TBSP Shallot (Minced)
 
Tip of the Recipe!  Protect surfaces from staining beet juice by layering baking pan and cutting board with parchment paper.  Use thin rubber gloves when dicing and tossing beets.  If beets touch cutting board surface, counter/sink or skin, scrub lightly with a combo of baking soda, salt and lemon juice. 
 
STEP 1
Preheat oven to 450°F
Scrub and Dice Beets
Toss in a small bowl with 2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label)
Add 1 TBSP EVOO to baking sheet lined with parchment paper
Coat both sides of parchment paper with EVOO so paper sticks to pan and has thorough coating on top side to prevent beets from sticking
Spread Barbacoa Beets on sheet
Roast 25 Minutes
 
STEP 2
Arrange Arugula on serving plate
Slice Onion into thin rings
Cube Gorgonzola
Crush Pistachios with mortar and pestle or small food processor
Layer all over arugula
 
STEP 3
Whisk EVOO, Red Wine Vinegar, Mustard, Minced Shallot and 2 TBSP Maya Mike Belizean Barbacoa (Original “White” Label) in a small bowl
Add ¼ TSP freshly ground salt and pepper
Place roasted beets on top of arugula mix
Drizzle with salad oil
Enjoy!

 

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