Roasted Beet and Goat Cheese Salad with Candied Walnuts
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Learn more →Ingredients
4 servings
For the beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed
- 1 tbsp olive oil
- ¼ tsp salt
For the candied walnuts
- ½ cup walnut halves
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- ⅛ tsp salt
For the vinaigrette
- 1 small shallot, finely minced
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 5 oz baby arugula
- 3 oz fresh goat cheese, crumbled
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap each beet tightly in the foil and arrange on a baking sheet. Roast until a paring knife slides through the center with no resistance, 50–60 minutes depending on size.
- 2
Remove the beets from the oven and let them rest in their foil packets for 15 minutes. Unwrap and, using a paper towel, rub the skins off under cool running water. Cut the peeled beets into 3/4-inch wedges and set aside.
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