Roasted Beet and Goat Cheese Salad

Ingredients

• 4 medium beets, scrubbed (about 1 1/2 pounds total)
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 cup walnuts, roughly chopped
• 5 oz baby arugula
• 4 oz goat cheese, crumbled
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil (for dressing)
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard

Nutrition (estimated per serving)

Method

1. Preheat the oven to 400 F and adjust a rack to the middle position.
2. Scrub the beets clean under running water with a vegetable brush to remove any dirt, but leave the skins on. Trim off the leafy tops and root tails.
3. Place each beet on its own piece of aluminum foil, drizzle with 1 tablespoon olive oil total (split among the beets) and sprinkle with 1/4 teaspoon salt and a pinch of pepper, then wrap each one tightly into a sealed foil packet.
4. Place the wrapped beets directly on the oven rack or on a baking sheet and roast for 45-60 minutes, checking at 45 minutes by carefully opening one packet and piercing the beet with a fork through the foil; it is done when the fork slides in with no resistance, like a cooked potato.
5. Carefully remove the packets from the oven (they will release hot steam when opened, so open away from your face) and let the beets cool for 15-20 minutes, until they are cool enough to handle comfortably.
6. While the beets cool, toast the chopped walnuts in a small dry skillet over medium-low heat for 3-4 minutes, stirring frequently, until fragrant and lightly golden; remove from heat immediately since nuts continue to darken even off the stove.
7. Once the beets are cool enough to touch, hold each one in a paper towel and rub off the skin, which should slip off easily; if it resists, use a small knife to peel it, then discard the paper towel and any dark beet stains.
8. Cut the peeled beets into 1/2-inch wedges or cubes and place in a bowl. Toss them with the remaining 1 tablespoon olive oil and remaining 1/4 teaspoon salt and pinch of pepper while still slightly warm, so they absorb the seasoning.
9. In a small jar, whisk together the 2 tablespoons balsamic vinegar, 1/4 cup olive oil, 1 teaspoon honey, and 1/2 teaspoon Dijon mustard until smooth and slightly thickened.
10. Spread the baby arugula over a large serving platter or divide among 4 plates.
11. Arrange the seasoned beet wedges over the arugula, then scatter the crumbled goat cheese and toasted walnuts on top.
12. Drizzle the balsamic dressing evenly over the salad right before serving so the arugula does not wilt while waiting.
13. Serve immediately while the beets are still slightly warm for the best contrast against the cool, creamy goat cheese.

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