High Fructose Corn Syrup Free Roasted Beet Salad with Goat Cheese and Candied Walnuts
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Learn more →Ingredients
4 servings
For the roasted beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 1 tbsp olive oil
- ¼ tsp salt
For the candied walnuts
- ½ cup walnut halves
- 2 tbsp granulated sugar
- 1 tbsp water
- ⅛ tsp salt
For the vinaigrette
- 2 tbsp sherry vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp extra-virgin olive oil
For the salad
- 5 oz baby arugula
- 3 oz goat cheese, crumbled
Instructions
- 1
Heat the oven to 400°F (205°C). Place each beet on a square of aluminum foil, drizzle with the 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 10 minutes. Unwrap, then use a paper towel to rub the skins off — they should slip away easily. Cut the beets into 3/4-inch wedges and set aside to cool for 5 minutes.
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