Roasted Beet And Goat Cheese Salad With Summer Greens
Serves: 3
Imelda VonRueden
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 large
Red Beets4 tbsps
White Wine Vinegar1 cup
Olive Oil2 tsps
Thyme Leaves (fresh)1
Salt2 tbsps
Lemon Juice4 cups
Arugula110 g
Mild Goat Cheese (soft)Directions:
1
Preheat the oven to 425 degrees F
2
Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper
3
Roast in the middle of the oven until tender, 1 to 1 1/2 hours
4
Unwrap the beets and allow to cool
5
To make the vinaigrette, whisk the lemon juice and shallots in a small bowl
6
Add the remaining olive oil in a steady stream
7
Season with salt and pepper
8
When the beets are cool enough to handle, slip off the skins and discard
9
Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls
10
Drizzle with the vinaigrette and season with salt and pepper
11
Divide the beets onto 6 salad plates
12
Toss the arugula with the vinaigrette to coat and gently mound on top of the beets
13
Crumble the goat cheese on top
14
Serve immediately