Salad of Roasted Beets and Arugula with Goat Cheese - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Salad of Roasted Beets and Arugula with Goat Cheese

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    Salad of Roasted Beets and Arugula with Goat Cheese
    Matt Duckor

    4 Beets-medium size, tops removed, washed
    2 Tbsp. White Balsamic Vinegar
    ½ tsp. Dijon Mustard
    4 Tbsp. Extra Virgin Olive Oil
    ½ Cup Goat Cheese-crumbled
    4 Cups Arugula Salad Greens
    Salt, Sugar, and Black Pepper to Taste

    Preheat oven to 400º. Place the washed beets in a well sealed foil package, place on cookie sheet and roast in the oven for about an hour or until tender. Let cool, peel, and slice the beets to your desired thickness.

    To make dressing, whisk together the vinegar and mustard. Gradually drizzle in the olive oil while whisking until smooth. Season to taste with salt, sugar and black pepper.

    To plate salad, dress the arugula with ¾’s of the dressing, toss to coat and plate. Toss the beets with the remaining dressing, and arrange over and around the salad. Garnish with the crumbled goat cheese. Enjoy!