Paraben Free Roasted Beet and Goat Cheese Salad with Candied Walnuts

Total time1 hr 35 min

Prep time20 min

Cook time1 hr

4.5

(4)

Paraben Free Roasted Beet and Goat Cheese Salad with Candied Walnuts

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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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