Beets, Goat Cheese, & Walnuts

31_4-19

When buying beets, look for bunches that have the most uniformly sized beets so that they will roast in the same amount of time. If the beets are different sizes, remove the smaller ones from the oven as they become tender. I recommend roasting them on the day you eat this salad so they can cool in the dressing and absorb more flavor!

#31: Toasted, roasted, cheesy flavor

a fistful of greens
a short drizzle of olive oil
and a long drizzle of vinegar (Bragg’s Apple Cider used here!)
3–4 roasted beets (more info here!)
1–2 tbs crumbled goat cheese
10–15 walnut pieces

  • Adjust an oven rack to the middle position and heat the oven to 400 degrees. Wrap the beets in aluminum foil individually and place on a rimmed baking sheet. Roast the beets until a skewer inserted into the center meets little resistance (you will need to unwrap the beets to test them), 45 to 60 minutes. Remove the beets from the oven and carefully open the foil packets (watch for rising steam). When the beets are cool enough to handle, carefully rub off the skins using a paper towel. Slice the beets into ½-inch-thick wedges, and if large, then cut them in half crosswise.
  • Whisk the oil, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a large bowl. Add the sliced beets to the dressing, toss to coat, and let cool to room temperature (about 20 minutes). Add the arugula to the beets and gently toss to coat the greens. Season with salt and pepper to taste. Sprinkle with the goat cheese and nuts. Serve!
  • To make ahead The beets can be cooked, sliced, and refrigerated in an airtight container for up to 2 days; return them to room temperature before tossing with the dressing.

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