Vegetarian Roasted Beet Salad with Goat Cheese and Honey-Dijon Vinaigrette
Total time1 hr 40 min
Prep time20 min
Cook time50 min
4.9(9)
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Learn more →Ingredients
4 servings
For the beets
- 1 ½ lb medium beets (about 4–5 beets), scrubbed and trimmed
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp honey
- ¼ tsp salt
- ⅛ tsp black pepper
For the salad
- 5 oz baby arugula
- 3 oz goat cheese, crumbled
- ⅓ cup raw walnuts, roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat 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.
- 2
Roast the beets until a paring knife slides through the center with no resistance, 45–55 minutes depending on size. Remove from the oven and let the foil packets rest, still sealed, for 10 minutes.
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