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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well with beets and walnuts add the perfect amount of crunch. I served this salad alongside a grilled steak. It was the perfect, fresh side dish. Ingredients:
1 cup arugula |
4 beets |
1/8 cup red onion, sliced thin |
1/2 orange, segmented & juices reserved |
2 teaspoons balsamic vinegar |
2 tablespoons olive oil |
1 tablespoon walnuts, chopped |
3 ounces goat cheese, crumbled |
salt and pepper |
Directions:
1. Preheat oven to 375.
2. Wash beets. Drizzle whole beets with 1 tablespoons olive oil, season with salt and pepper and wrap in a tin foil pouch. Roast for 1 hour or until fork tender. Peel beets, cut into slices and set aside.
3. Whisk together the reserved juice from segmenting the orange, balsamic vinegar and 1 tablespoons olive oil. Season dressing with salt and pepper.
4. Combine sliced beets, orange segments, red onion and dressing in a bowl.
5. Spoon the beet salad over a bed of arugula and top with chopped walnuts and crumbled goat cheese.
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