Roasted Beet and Goat Cheese Salad
A vibrant and elegant salad featuring roasted golden and red beets, paired with creamy goat cheese, peppery arugula, fresh tomatoes, and shaved fennel, all tossed in a honey-sherry vinaigrette.
4 servings
1 hr
Ingredients
- •16 ounces golden and red beets
- •¼ cup grapeseed oil
- •¼ cup sherry vinegar
- •1 tablespoon honey
- •1 teaspoon Dijon mustard
- •1 teaspoon dark sesame oil
- •2 cups arugula
- •2 medium vine-ripened tomatoes
- •1 bulb fennel
- •2 ounces goat cheese
- •crumbled
Cooking Instructions
- 1.
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.
60 min
