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Roasted Beet and Goat Cheese Salad with Summer Greens
Recipe courtesy Chef Lynn Crawford, 2009
- Total Time:
- 1 hr 50 min
- Prep:
- 20 min |
- Inactive Prep:
- -- |
- Cook:
- 1 hr 30 min
- Level:
- Easy
- 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.