Roasted Beet and Goat Cheese Salad
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beets
- 1 ½ lb medium beets (about 4), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the candied walnuts
- ½ cup walnut halves
- 1 tbsp honey
- ⅛ tsp salt
For the vinaigrette
- 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
- ¼ small red onion, very thinly sliced (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Place the beets on a sheet of foil, drizzle with 1 tbsp olive oil, and sprinkle with 1/4 tsp salt. Wrap the foil tightly around the beets to form a sealed packet and set it on the baking sheet. Roast until a paring knife slides into the center of the largest beet with no resistance, 45–55 minutes.
- 2
Carefully open the foil packet and let the beets cool for 10 minutes. Once cool enough to handle, rub the skins off with a paper towel or the foil itself — they should slip off easily. Cut the beets into 3/4-inch wedges and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!