Roasted Beet Salad with Arugula & Goat Cheese
I enjoyed this salad at a local restaurant. The sweet roasted beets combined with the peppery arugula and the creaminess of the goat cheese is a real treat. The dressing is a fig balsamic vinaigrette, complimenting all the flavors in the salad. Enjoy!
5 Cups Baby Arugula
4 Red Beets & 4 Golden Beets
3 Tbsp. Olive Oil, 2 Tsp. Kosher Salt & 1 Tsp. Black Pepper
½ Cup Goat Cheese, Crumbled
Salt & Pepper to taste
1 Tbsp. Dijon Mustard, 1 Tbsp. Honey, ¼ Cup Fig Vinegar
½ Tsp. Salt & ½ Tsp. Black Pepper
½ Cup Extra Virgin Olive Oil
Remove the tops and roots of the beets and peel each beet. Cut the beets into 1” cubes and place the cut beets on a baking sheet. Drizzle the olive oil, kosher salt and black pepper over the beets. Mix well and roast in a preheated 400 degree oven for approx. 40 minutes, until the beets are tender. Let cool and set aside. Meanwhile, in a small bowl, prepare the dressing by mixing the dijon mustard, honey, fig vinegar, salt & pepper together. Drizzle the olive oil into the mixture, whisking until well combined. Place the baby arugula in a large bowl, and drizzle with the salad dressing, mixing until well combined. Season to taste with salt and pepper. Plate the dressed arugula on a large serving platter, and place the roasted beets on each side of the salad. Place the crumbled goat cheese on top of the salad and season again to taste with salt and pepper. Serve additional dressing on the side.