1/4 cup walnut oil
2 tablespoons olive oil
2 tablespoons honey
1/2 lemon, juiced
2 and 1/4 cups toasted walnuts
2 tsp salt
12 beets, roasted and peeled
1 bunch arugula, cleaned
1/2 cup chevre
1/4 cup candied citrus
Combine all liquid ingredients in bottom of a blender or food processor. Add the walnuts and salt and blend until smooth.
Wilt arugula in olive oil.
On a chilled plate, evenly spread one tablespoon of the walnut puree. Arrange the roasted beets and arugula as desired. Top with chevre and candied citrus.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
