(2) 8-ounce cans whole baby beets, drained
1 cup pomegrante juice
2 bunches arugula1/4 cup olive oil
2 tablespoons fresh basil choppedSalt and Pepper
2 tablespoons fresh parsley, chopped 2 cloves garlic, peeled, minced
(1) 8-ounce package goat cheese 2 tablespoons red wine vineger
2 cups fresh lettuce greens 1/2 cup walnuts, chopped
1/2 red onion, peeled, sliced thinly
In a small saucepan over low heat reduce the pomegrante juice to 1/2 cup. Set aside to cool. Place the parsley and basil on a plate. Mix. Roll the goat cheese into 3/4 inch balls. Roll the goat cheese in with the herb mixture to coat. Set aside. In a mixing bowl whisk the garlic, red wine vinegar, salt and pepper and pomegrante mixture. Slowly whisk in olive oil until vinaigrette is thoroughly mixed. To assemble - Place the mixed greens on a serving platter. Top with arugula, red onions and walnuts. Place the beets and herbed goat cheese around the salad. Drizzle with pomegrante vinaigrette. Serve. Leftover vinaigrette can be stored in the refrigerator for about a week.
