American · Free recipe
Roasted Beet and Goat Cheese Salad
Beets roasted in a foil packet until they turn sweet and velvety meet tangy crumbled goat cheese, peppery arugula and maple-glazed walnuts. A sherry vinegar dressing with a touch of orange keeps the earthiness lively instead of heavy.
- Prep
- 20 min
- Cook
- 1 hr
- Total
- 1 hr 20 min
- Serves
- 4
- Level
- Easy
Method
-
Heat the oven to 400F. Wrap the red and golden beets in separate foil packets with a drizzle of oil and a pinch of salt, and roast for 50 to 60 minutes until a skewer slides through with no resistance.
-
While the beets roast, toss the walnuts with the maple syrup and a pinch of salt and bake on a parchment-lined pan for 8 minutes until fragrant and sticky; cool so they harden.
-
Let the beets cool until you can handle them, then rub the skins off with a paper towel and cut into wedges, keeping the colors apart so the golden ones stay bright.
-
Whisk the sherry vinegar, orange zest and juice, shallot, remaining oil, salt and pepper, and toss the warm beet wedges in half of it.
-
Dress the arugula lightly with the remaining vinaigrette, spread it on a platter, and top with the beets, goat cheese and glazed walnuts.
Zest note from the test kitchen
Freeze the goat cheese for 10 minutes before crumbling; it breaks into neat pieces instead of smearing pink across the plate.
