Lactalis Culinary

METHOD

1. Preheat oven to 350 degrees F.

2. In a bowl, toss beets in ½ cup olive oil and season with salt and pepper to taste. Wrap the beets in aluminum foil and place on baking sheet. Bake in oven about 50–60 minutes until fork tender.

3. Remove beets from oven. When they are cool enough to handle, peel and put them in a bowl. Cover and refrigerate.

4. In a clean bowl, whisk together vinegar and mustard. Then, slowly drizzle in the remaining ½ cup olive oil while whisking until it is incorporated. Season the vinaigrette with salt and pepper to taste.

5. Remove the chilled beets from the refrigerator and gently cut them into halves or quarters, depending on their size.

6. Just before serving, in a large bowl, add the arugula and the beets together, and gently toss with the vinaigrette.

7. Plate servings of salad on the right side of a chilled salad plate, and serve with 4 to 5 slices of Mozzarella arranged on the left. Garnish with toasted pine nuts, add a slice of toasted baguette, and serve immediately.