4medium beetspeeled and sliced to 1/4 inch thickness
extra-virgin olive oil
freshly ground salt and pepper to taste
handful of arugula
handful of basil leaves
1ouncechèvrecrumbled
1/4cupgood quality aged balsamic vinegaror 1/4 cup balsamic reduction - see note below
Instructions
Preheat oven to 475°F. Place sliced beets on parchment lined baking sheet and drizzle with olive oil, turning to coat. Season to taste with salt and pepper. Roast in preheated oven for 18-20 minutes, turning once halfway through. Remove from heat and allow to cool.
To prepare salads: on a plate, place one cooled beet slice. Top with chèvre, a couple leaves of arugula, and a basil leaf. Repeat until you have reached desired height.
Drizzle with balsamic and serve.
Notes
To make a balsamic reduction: In a small saucepan, heat 1/2 cup of balsamic vinegar over medium-high heat. Let simmer until reduced and noticeable thick. Remove from heat and let cool. Sauce will continue to thicken as it sits.