Directions for: Roasted Beet and Goat Cheese Salad with Summer Greens
large red beets
large golden beets
tsp thyme leaves
Tbsp white wine vinegar
cup olive oil
shallots, finely diced
Tbsp lemon juice
oz soft mild goat cheese
Salt and freshly ground black pepper
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.