Roasted Beet And Goat Cheese Salad
Serves: 5
Lacy Volkman
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
60
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Heat oven to 375°F
2
Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour
3
Let cool, then remove skins
4
(You can rub them off with a paper towel
5
) Slice beets into thin wedges
6
Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper
7
Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss
8
Top with goat cheese
9
Heat oven to 375°F
10
Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour
11
Let cool, then remove skins
12
(You can rub them off with a paper towel
13
) Slice beets into thin wedges
14
Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper
15
Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss
16
Top with goat cheese