Caramelized Beet, Arugula And Feta Salad - cooking recipe

Ingredients

1 lb small beets, peeled and cut into wedges
2 tbsp red wine vinegar
1 tbsp vegetable or olive oil
1 tbsp brown sugar
6 cups arugula leaves
1 None red onion, thinly sliced
7 g feta cheese, crumbled
2/3 cup chopped hazelnuts, toasted

Preparation

Preheat the oven to 400\u00b0F. Line a baking pan with foil. Bring a large saucepan of water to a boil. Add the beets; cook 10 minutes or until tender. Drain and return to pan.
Whisk vinegar, oil and sugar until sugar dissolves. Pour dressing over beets in pan; toss to coat. Using a slotted spoon, transfer beets to prepared pan. Reserve dressing in pan.
Bake 15 mins or until beets are caramelized.
Meanwhile, bring pan with reserved dressing to simmer on medium heat. Reduce heat to low and simmer 2 mins or until slightly thickened. Cool.
Layer arugula, onion and beets on a serving platter. Drizzle with cooled dressing. Serve sprinkled with feta and hazelnuts.