Ingredients
4 medium beets, peeled and chopped
1 tablespoon olive oil
Salt and pepper, to taste
6 cups arugula
1/2 cup crumbled goat cheese
1/4 cup chopped walnuts
1/4 cup balsamic vinegar
2 tablespoons honey
1/4 cup olive oil
Directions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the chopped beets with the olive oil and season with salt and pepper to taste.
Spread the beets in a single layer on a baking sheet and roast for 25-30 minutes, or until tender.
Remove the beets from the oven and let them cool to room temperature.
In a separate small bowl, whisk together the balsamic vinegar, honey, and olive oil to make the dressing.
In a large salad bowl, toss the arugula with the dressing until the leaves are well coated.
Add the cooled roasted beets to the salad and toss to combine.
Top the salad with the crumbled goat cheese and chopped walnuts.
Over the years, Dorina dedicated her life to her family as a stay-at-home mom. However, she found her escape and joy in cooking. For Dorina, cooking became an art form, much like painting or singing. It was her therapy, a way to express herself. She was fortunate enough to travel all over Europe and America, meeting amazing people and seeing magical places. Now, she wants to share her talent with you while teaching and entertaining you at the same time. Dorina’s painting starts with fun recipes and a mission to find the right colors, in the form of fresh and, if possible, organic food. She loves using gadgets that make cooking faster and easier, some of which you will be able to find on Amazon. And of course, any good artist always has a collection of interesting cookbooks to pull from. She is honored to bring this joy and laughter into your kitchen, sharing her funny and crazy personality with you all. So let’s all welcome Dorina and her Italian cuisine into our own kitchens, in TUA Cucina con Dorina. Grazie!