Citric Acid Free Roasted Beet and Goat Cheese Salad

Total time1 hr 25 min

Prep time20 min

Cook time55 min

4.7

(15)

Citric Acid Free Roasted Beet and Goat Cheese Salad

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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.

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