BEET AND GOAT CHEESE ARUGULA SALAD RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Categories appetizer
Total Time 42 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Line a baking sheet with foil. Preheat the oven to 450 degrees F.
- Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
STANDING RIB ROAST – SAVORYREVIEWS
A perfectly roasted standing rib roast with a savory rub.
Provided by Rex
Categories Roasted Rib Roast
Total Time 105 minutes
Prep Time 15 minutes
Cook Time 90 minutes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- While your oven preheats remove your roast from the fridge.
- Next take 4-5 cloves of garlic and slice them into thin slivers.
- Then take the tip of a sharp knife and insert it into roast. Making slits just big enough for the slivers of garlic. Then using your fingers, insert the garlic slivers into the roast.
- Next combine the crushed garlic, salt, black pepper, rosemary and thyme. Then rub it all over the outside of the roast. Then place the roast onto a sheet pan with a rack on it. I find that a cooling rack works perfectly.
- When the oven is preheated, place the standing rib roast into the oven for 25 minutes.
- After 25 minutes, reduce the oven to 350 degree Fahrenheit and continue to cook until the internal temperature reaches 140 degrees Fahrenheit.
- Once the internal temperature reaches 140 degrees remove from the oven, lightly cover with foil and let the meat rest for 15-20 minutes before carving.
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BEET AND GOAT CHEESE ARUGULA SALAD RECIPE | GIADA DE ...
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Reviews 4.8
Total Time 42 minutes
Category appetizer
Cuisine italian
Reviews 4.8
Total Time 42 minutes
Category appetizer
Cuisine italian
- Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
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GARLIC BUTTER SHRIMP PASTA - DAMN DELICIOUS
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BOCCONCINI SALAD RECIPE | ALLRECIPES
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