with Mexican Chocolate Vinaigrette
- 6 medium beets, red and yellow
- 2 cups kosher salt, could require more depending on your pan
- 1/2 cup apricots, roughly chopped
- 1/4 cup sunflower seeds
- 1 tablespoon canola oil
- 6 cups arugula
- 3 ounces goat cheese, coarsely crumbled
- Mexican Chocolate Vinaigrette to taste (recipe below)
Preheat oven to 400F. Place large red and gold beets into a baking pan and cover completely with kosher salt. Wrap the pan in foil and roast in oven for about an hour or until a knife will easily penetrate the flesh of the beets. Remove the beets from the salt and using a towel rub away the skin from the beets. Let cool and cut beets into ½ inch cubes. Set aside.
In a medium sauté pan, add 2 tablespoons of canola oil and sunflower seeds. On low to medium heat, continually stir the sunflower seeds until a light golden-brown color is achieved. Remove from pan and season lightly with salt.
In a large bowl, toss the arugula and beets with the vinaigrette, adding gradually as to not overdress. Divide between four or more plates and top with diced apricots, sunflower seeds, and goat cheese.
Mexican Chocolate Vinaigrette
- 3oz Mexican chocolate, microplaned or finely grated
- 1 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- ½ tsp cinnamon
- 1 bunch oregano, removed from stems
- ½ bunch thyme, removed from stems
- 3 cloves garlic, finely chopped
- 1 cup sherry vinegar
- 1 tablespoon molasses
- 1 tablespoon salt
- 1 teaspon black pepper
- Canola oil to consistency (~3 cups)
In a large bowl or blender, combine all dry ingredients, vinegar, and molasses. Stir to combine. Once combined, slowly drizzle in the oil while stirring or with motor running, if using a blender. Add oil until dressing thickens.