Ingredients
Scale
- 4 large red beets (washed and tops/bottoms removed)
- 2 cups of fresh arugula (washed)
- 1 tablespoon of Colavita White Truffle Balsamic Glace
- 2 tablespoons of Colavita balsamic vinegar
- 1 tablespoon of maple syrup
- Freshly ground black pepper
Instructions
- Preheat your grill to 400-425 degrees. Place each beet on the center of the tin foil and drizzle with olive oil. The wrap each beet in a piece of tinfoil. Loosely close the top. Repeat until all of your beets are wrapped. Place on the grill and cook for 40-45 minutes or until a knife pierces the beet easily. Then remove with tongs and place on a tray to cool. After about 15 minutes, I open the foil and let cool completely. Remove the skin after about 25 minutes. Then slice into thin slices.
Dressing
- Whisk together the remaining ingredients.
Assembly
- Place the arugula on a platter. Then top with the sliced beets. Drizzle the dressing overtop and add freshly cracked pepper. Serve at room temperature.