The Forked SpoonRoasted Beet Salad Recipe with Goat Cheese and Arugula
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Ingredients
Serves 4- 1 tablespoon olive oil
- ½ small red onion (thinly sliced)
- 4 cups arugula
- 4 tablespoons extra-virgin olive oil
- ¼ cup pistachios (chopped)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces goat cheese (crumbled)
- 4 small to medium beets (trimmed and scrubbed)
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Steps
- Step 1
Preheat the oven to 400°F. Trim the greens, scrub the beets, and place each on a square of foil. Drizzle lightly with olive oil and sprinkle with salt. Wrap and place on a baking sheet.
- Step 2
Roast for 40 to 60 minutes, or until fork-tender.
- Step 3
Let the beets cool enough to handle, then peel off the skins (they should slip off easily). Slice into wedges or rounds. If using both red and golden beets, keep them separate to preserve color.
- Step 4
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until smooth and glossy.
- Step 5
Add arugula to a large serving platter or bowl. Top with sliced beets, red onion, goat cheese, and pistachios.
- Step 6
Drizzle the honey balsamic vinaigrette over the salad just before serving. Toss gently to combine and serve immediately.
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Preheat the oven to 400°F. Trim the greens, scrub the beets, and place each on a square of foil. Drizzle lightly with olive oil and sprinkle with salt. Wrap and place on a baking sheet.
Source: The Forked Spoon
