Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a
sheet pan. Roast them for 50 minutes to 1 hour, depending on
their size, until a small sharp knife inserted in the middle indicates
that they are tender. Unwrap each beet and set aside for 10
minutes, until cool enough to handle. Peel the beets with a small,
sharp knife over a piece of parchment paper to prevent staining
your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2
teaspoons salt, and 1 teaspoon pepper and set aside. While the
beets are still warm, cut each one in half and then each half into 4
to 6 wedges and place them in a large mixing bowl. As you're
cutting the beets, toss them with half of the vinaigrette (warm
beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon
pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough
vinaigrette to moisten. Put the arugula on a serving platter and
then arrange the beets, almonds and goat cheese on top. Drizzle
with additional vinaigrette, if desired, sprinkle with salt and
pepper, and serve warm or at room temperature.
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