Roasted Beet and Arugula Salad With Goat Cheese

“I just discovered this fabulous recipe. It's suggested to roast the beets (hence the name - smile) but on a hot Summer day I chose to boil them using my recipe for Beets - Plain and Simple. I think this would also be great with sugared pecans (or whatever sugared nuts you prefer) in place of the toasted pecans.”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F.
  2. Wash the beets and coat with 1 tbsp of the oil.
  3. Wrap in several layers of foil and bake for 1 hour or until tender.
  4. Let cool to room temp or refrigerate.
  5. This may be done in advance.
  6. With a knife, scrap off the beet skin, and cut in 1-inch cubes.
  7. Add to a mixing bowl, and add the rest of the ingredients, except the goat cheese.
  8. Toss well to combine, and divide on to 4 plates.
  9. Crumble over the cheese, and serve.

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