Roasted Beet Salad
This beet salad has a whimsical taste but is SO EASY to prepare. It is a tasty and impressive salad that is impressive for entertaining or for a wonderful meal.
Ingredients
Balsamic Vinaigrette
- ¼ Cup olive oil
- 01 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- ¼ Cup balsamic vinegar
- 01 teaspoon Dijon mustard
Beet Salad
- ½ teaspoon kosher salt
- ¼ Cup sliced almonds
- ⅛ teaspoon freshly ground pepper
- 02 ounces soft goat cheese
- 04 medium, fresh beets
- 02 ounces baby arugula
Instructions
First, preheat the oven to 400 degrees.
Then, remove the tops, cut the lower roots and wash the beets.
Wrap each beet individually in aluminum foil, place on a baking sheet and roast for 50 minutes to 1 hour, until a sharp knife inserted in the middle indicates that they are tender.
Grill the almonds in a dry, shallow pan over medium-high heat for five to ten minutes or until golden. Make sure to watch them carefully. Once they start to brown, it doesn't take long before they burn.
Meanwhile, whisk together the vinegar, olive oil, mustard, salt and pepper and set aside.
Place the arugula in a bowl and mix with just enough dressing to moisten.
Once the beets are cooked, unwrap each and set aside in the fridge for 10 minutes.
Peel the beets with a small sharp knife. Note: you may want to cover your cutting board with parchment paper to avoid staining.
Cut each beet in half, then into quarters 04-06 and place in a large mixing bowl.
While the beets are still hot, mix with half of the vinaigrette, salt and pepper.
Put the arugula on a serving platter, then arrange the beets on top.
Sprinkle almonds and goat cheese on top and drizzle with additional dressing if necessary. Happy Cooking Time.
