Friday, July 5, 2013

Roasted Beet Salad with Goat Cheese

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

  1. Preheat oven to 400 degrees F.
  2. Wash and dry beets. Trim the tops and roots with a knife.
  3. Lightly drizzle with extra virgin olive oil. Wrap each individual beet in aluminum foil.
  4. Place on a baking sheet in the oven and cook, undisturbed, until tender (about 60 to 90 minutes, depending on size).
  5. Once cool, peel the beets by simply rubbing the skin off. Thinly slice or cut into chunks.
  6. Toast the walnuts in a dry skillet over medium heat for 2-3 minutes, until fragrant.
  7. In a large bowl, combine the arugula, sliced beets, toasted walnuts, and crumbled goat cheese.
  8. 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.
  9. Drizzle the dressing over the salad and toss to coat.

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