Roasted Beet and Goat Cheese Salad with Summer Greens
- prep time 0 min
- total time 90 min
- serves 6
2 large red beets
2 large golden beets
2 teaspoons thyme leaves
4 tablespoons white wine vinegar
½ 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
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.