International
Roasted Beet & Goat Cheese Salad
Sweet roasted beets, peppery arugula, tangy goat cheese, walnuts, and a balsamic-shallot vinaigrette form a familiar salad with disciplined balance.
6 servings · 20 minutes prep · 70 minutes cook
Ingredients
Ingredients
- 2 pounds (900 g) beets, scrubbed
- 1 tablespoon olive oil
- 5 ounces (140 g) baby arugula
- 4 ounces (115 g) goat cheese, crumbled
- 1/2 cup (55 g) toasted walnuts
- 1 small shallot, minced
- 3 tablespoons (45 ml) extra-virgin olive oil
- 2 tablespoons (30 ml) balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fine sea salt
- Black pepper
Directions
Method
- Heat oven to 400°F (205°C). Rub beets with oil, wrap in foil, and roast 45 to 70 minutes, until knife-tender. Cool, peel, and wedge.
- Whisk shallot, olive oil, vinegar, Dijon, salt, and pepper. Toss warm beets with half; cool 10 minutes.
- Toss arugula lightly with remaining dressing and arrange with beets, goat cheese, and walnuts.
