Although most people think of roasting root vegetables in the fall, I LOVE a good summer beet salad. And roasted beets are my favorite. Tender, sweet, flavorful. So, once the local beets start popping up in June and July, I turn up the oven (and turn down the AC).
This simple salad brings together all sorts of goodness: the sweetness of the beets, the creaminess of the goat cheese, the peppery arugula, the crunch of the walnuts, and the brightness of the lemon vinaigrette. It actually IS a wonderful summer salad. Start roasting.
- 2 large or 4 medium beets (mix sizes and varieties for additional color and flavor)
- 4 cups arugula, washed and dried
- 1/4 cup walnuts, chopped
- 2 oz. goat cheese, crumbled
- juice of one lemon
- 2-3 tablespoons extra virgin olive oil
- salt and freshly ground black pepper to taste
- Preheat oven to 400 degrees F.
- Wash and dry beets. Trim the tops and roots with a knife.
- Lightly drizzle with extra virgin olive oil. Wrap each individual beet in aluminum foil.
- Place on a baking sheet in the oven and cook, undisturbed, until tender (about 60 to 90 minutes, depending on size).
- Once cool, peel the beets by simply rubbing the skin off. Thinly slice or cut into chunks.
- Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant.
- In a large bowl, combine the arugula, sliced beets, toasted walnuts, and crumbled goat cheese.
- In a separate, smaller bowl, whisk together the juice of one lemon, one tablespoon of extra virgin olive oil and a pinch of salt and black pepper. Taste to adjust the seasonings.
- Drizzle the dressing over the salad and toss to coat.