Roasted Vegetable Arugula Salad With Baked Salmon Goat Cheese Recipes

ROASTED VEGETABLE & ARUGULA SALAD

Steps:

• Preheat oven to 450°F. Mist a 9 x 13-inch roasting pan with cooking spray. On 1 side of pan, place carrots and onion; place beets on other side. Mist vegetables with cooking spray. Cover with foil and bake for 20 minutes. Uncover and cook for another 20 minutes. In a small bowl, whisk together tea, honey, oil, vinegar, mustard, chipotle and salt. In a large bowl, add beets, carrots and onion. Pour dressing over top and gently toss to coat well. To serve, place 1 cup arugula on each of 5 plates, then top with 1 cup vegetables and ½ oz goat cheese.

ROASTED VEGETABLE & ARUGULA SALAD WITH BAKED SALMON & GOAT CHEESE

Steps:

• Cook millet or whole grain of choice and set aside.
• Preheat oven to 400 degrees.
• Chop vegetables (butternut, beet, sweet potato, carrot and onion) and place in mixing bowl. Toss with olive oil, salt and pepper if desired.
• Place vegetables on baking sheet and roast in oven for 25-35 minutes or until done. Stir occasionally to prevent burning.
• While vegetables are roasting, place salmon filets on baking sheet and season with salt and pepper.
• Bake salmon at 400 degrees for 10-20 minutes depending on thickness of the fish. Feel free to prepare salmon in whatever way you desire (e.g., pan-seared then finished in oven). Set aside. Toast pecans on stove top in a dry pan, over low heat, for 5-7 minutes. Keep an eye on this so it doesn't burn.
• In a mixing bowl, combine millet with arugula and 2 T. of the Lemon Herb Vinaigrette. Add cherry tomatoes and cucumbers if you wish.
• Use any dressing of choice if you don't have the Lemon Herb prepared. Mix until everything is well-combined. Remove vegetables from oven. Set aside. Evenly distribute equal amounts of the millet salad into a bowl or plate.
• Top the millet salad with equal amounts of roasted vegetables-¾ cup.
• Finish salad with cooked salmon, 1 T. toasted and diced pecans and 1 T. of fresh goat cheese.
• Garnish salmon with drizzle of remaining Lemon Herb Vinaigrette.

ROASTED BEETS WITH GOAT CHEESE AND WALNUTS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature.
• Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil.
• Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature.
• Turn oven temperature up to 400 degrees F (205 degrees C).
• Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices.
• Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper.
• Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes.
• Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.