French Roasted Beet and Walnut Salad

Instructions

1. 1

   Wash the fresh arugula thoroughly and dry it completely using a salad spinner. Cut the cooked red beets into 1 cm thick wedges. Finely dice the shallot and coarsely chop the raw walnuts on a cutting board.

2. 2

   Place a dry nonstick pan over medium heat. Add the chopped walnuts and toast for 3 to 4 minutes, stirring constantly with a wooden spoon until aromatic and lightly golden. Immediately transfer the nuts to a small dish so they stop cooking.

3. 3

   In a small glass bowl, combine the red wine vinegar, salt, and diced shallot. Slowly pour in the olive oil in a steady stream while whisking continuously with a small whisk until the dressing becomes smooth and slightly thickened.

4. 4

   Place the sliced red beets into a mixing bowl. Pour half of the prepared shallot vinaigrette over the beets. Toss gently with silicone tongs so the beet wedges are coated without breaking. Let stand for 5 minutes at room temperature.

5. 5

   Spread the dried fresh arugula across a large salad serving platter. Arrange the marinated beet wedges evenly on top of the arugula bed. Drizzle the remaining vinaigrette evenly over the greens and beets.

6. 6

   Crumble the Roquefort cheese into rustic bite-sized pieces over the salad, then sprinkle with the toasted walnuts. Serve immediately while cool and fresh alongside sliced French baguette.