Summer Roasted Beet Salad

Beets! They are all the culinary rage! An interchangeable and delicious vegetable, you can saute, roast or grill these yummy little veggies to make them the star of your dinner plate, or a supporting actor as a wonderful side dish! But however you prepare, don't let their rooty tough exterior make you nervous; with this easy and delicious recipe below, you will have a new favorite and healthy addiction, THE BEET!

 

 

DID YOU KNOW? You can use the tops of the beets, or their long green/red leafy stems just as you use spinach? YES! Saute in a little olive and garlic to soften as you would any greens and ENJOY!

Summer Roasted Beet Salad


Ingredients

• 2 large red beets
• 2 large golden beets
• 2 teaspoons thyme leaves
• 4 tablespoons white wine vinegar
• 1/2 cup olive oil
• 2 shallots, finely diced
• 2 tablespoons lemon juice
• 4 ounces soft mild goat cheese
• 4 cups arugula
• Salt and freshly ground black pepper

Directions

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