Emulsifier Free Roasted Beet and Goat Cheese Salad

Total time1 hr 25 min

Prep time20 min

Cook time55 min

4.7

(15)

Emulsifier 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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