Roasted Beet and Goat Cheese Salad with Summer Greens

Name: Roasted Beet and Goat Cheese Salad with Summer Greens
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: 2 large golden beets; 2 large red beets; 4 tablespoons white wine vinegar; 1/2 cup olive oil; 2 teaspoons fresh thyme leaves; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 2 tablespoons lemon juice; 2 shallots, finely diced; 4 cups arugula; 4 ounces soft mild goat cheese

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Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: 6 servings

Level: Easy
Total: 1 hr 50 min

Prep: 20 min
Cook: 1 hr 30 min

Yield: 6 servings

Ingredients

2 large golden beets

2 large red beets

4 tablespoons white wine vinegar

1/2 cup olive oil

2 teaspoons fresh thyme leaves

Salt and freshly ground black pepper

2 tablespoons lemon juice

2 shallots, finely diced

4 cups arugula

4 ounces soft mild goat cheese

Directions

Preheat the oven to 425 degrees F.
Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.