Description
Roasted beet salad from Ina Garten combines earthy flavors with creamy goat cheese and crunchy walnuts. Fresh herbs and zesty vinaigrette elevate this simple yet elegant Mediterranean-inspired dish that will delight you at first bite.
Ingredients
Scale
- 8 medium-size beets
- 4 oz (113 g) baby arugula
- 4 oz (113 g) soft goat cheese, such as Montrachet, crumbled
- ½ cup (120 ml) balsamic vinegar
- ½ cup (120 ml) olive oil
- 2 teaspoons Dijon mustard, such as Grey Poupon
- Kosher salt
- Freshly ground black pepper
- ⅓ cup (50 g) roasted, salted Marcona almonds, toasted
Instructions
- Preparation: Preheat the oven to 400°F (200°C), creating an optimal roasting environment for the beets.
- Roasting: Wrap each whole beet individually in aluminum foil, ensuring complete coverage, and place on a baking sheet. Roast for 50-60 minutes until tender when pierced with a fork.
- Cooling and Peeling: After removing beets from the oven, let them rest for 10 minutes. Carefully peel the roasted beets and slice into attractive wedges.
- Vinaigrette Creation: Whisk together vinegar, extra virgin olive oil, Dijon mustard, salt, and freshly ground black pepper until perfectly blended.
- Seasoning Beets: Gently toss beet wedges with half of the prepared vinaigrette, adding an extra pinch of salt and pepper for enhanced flavor profile.
- Plating: Spread fresh arugula leaves across a serving platter, creating a vibrant green foundation. Artfully arrange the dressed beet wedges over the arugula.
- Finishing Touches: Sprinkle sliced almonds and crumbled goat cheese across the salad. Drizzle the remaining vinaigrette over the entire dish, and add a final seasoning of salt and black pepper.
- Serving: Present immediately to maintain the salad’s fresh and crisp characteristics, ensuring a delightful culinary experience.
Notes
- Roast with Care: Wrapping beets individually in foil prevents moisture loss and ensures even, tender cooking.
- Peeling Pro Tip: Let roasted beets cool slightly before peeling to make skin removal easier and prevent burning fingers.
- Vinaigrette Versatility: Whisk dressing ingredients thoroughly to create a smooth, well-blended sauce that coats beets perfectly.
- Serving Suggestion: Assemble salad just before serving to maintain crisp arugula and prevent wilting from vinaigrette.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 10 g
- Sodium: 300 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 30 mg