Prep time: 20-30 mins. | Cook time: 50 mins. | Serves: 4-5
Ingredients
- 4 med beets, tops removed and scrubbed
- ¼ cup balsamic vinegar
- ¼ cup good olive oil
- 1 tsp Dijon Mustard
- 4 oz Baby Arugula
- ¼ cup roasted, salted almonds, toasted
- 3 oz soft goat cheese, such as
- Montrachet, crumbled
- Kosher salt and fresh ground pepper
Directions
- Preheat oven to 400°. Wrap the beets individually in
aluminum foil and place them on a sheet pan. - Roast them for 50 minutes to 1 hour, until a small sharp knife inserted in the middle indicates that they are tender.
- Unwrap each beet and set aside for 10 minutes, until cool enough to handle.
- Peel the beets with a small knife over a piece of parchment paper to prevent staining your cutting board.
- Meanwhile, whisk together the vinegar, olive oil, mustard,
2 tsp salt, and 1 tsp pepper and set aside. - While the beets are still warm, cut each one in half and then each half into 4 or 6 wedges and place them in a large mixing bowl.
- As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 tsp salt, and ¼ tsp pepper. Taste for seasonings.
- Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten.
- Put arugula on a platter and then arrange the beets, almonds, and goat cheese on top.
- Drizzle with additional vinaigrette if desired and serve warm or at room
temperature.