Roasted Beet & Goat Cheese Salad

RECIPE: Roasted Beet and Goat Cheese Salad w/ Arugula

Recipe courtesy of Rocky Mountain Flatbread Company

  • Oct. 18, 2011 7:00 a.m.

You can make great use of the many colourful beets to be found and serve this dish either individually or family style in one bowl.

2 lbs. fresh beets, medium-size

salt and pepper

3 Tbsp. olive oil

2 cups baby arugula

2 oz. goat cheese, crumbled

Dressing:

1/2 lemon, juice

4 Tbsp. extra virgin olive oil (EVO)

salt and pepper

Preheat the oven to 375 F. Clean the beets, removing the top and cutting off the tip; place them in a bowl and season with salt and pepper and olive oil. Single wrap the beets in aluminum foil and place on a baking tray. Bake/roast them for 60-90 minutes depending upon size and oven. To test doneness, poke with a fork; if they fall off, the beets are ready.

Remove beets and let cool until manageable. Unwrap and slide the skins off. Cut, slice, dice the beets anyway you like. Place the beets in a bowl, drizzle with lemon juice and EVO; season to taste with salt and pepper. Place arugula on the serving dish as a bed, spoon beets atop and finish with the goat cheese.

 

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