Roasted Beet and Goat Cheese Salad
Author: Nicole
Ingredients
  • 4 small beets
  • 2 tablespoons apple cider vinegar
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 2 ounces crumbled goat cheese
  • ¼ cup coarsely chopped Marcona almonds
  • 3 cups (5 ounces) baby arugula
  • Flaky sea salt and freshly ground pepper
Instructions
  1. Preheat oven to 375°F.
  2. Clean beets and cut off tops/greens. Wrap tightly in aluminum foil and place on a baking sheet. Roast for 45 to 60 minutes until they’re fork-tender. When cool, peel skin off beets (you may want to wear rubber gloves as the juice stains your hands). Beets can be made up to two days in advance.
  3. While beets are roasting, pour vinegar into a small bowl or measuring cup (large enough to mix the dressing in). Place the shallot in the vinegar for about 20 minutes. Crumble some flaky sea salt in your hand. Add to vinegar mixture along with freshly ground pepper. Whisk in mustard. Slowly pour olive oil into mixture while whisking. Dressing can be made two days in advance.
  4. Cut beets into small cubes. Divide arugula between four plates and top with beets, goat cheese and Marcona almonds. Lightly dress each salad just before serving. Sprinkle a few flakes of salt on each salad.
Recipe by Riegl Palate at https://www.rieglpalate.com/roasted-beet-and-goat-cheese-salad/