Recipe: Roasted Beet and Arugula Salad with Goat Cheese and Avocado
I happen to love beets, probably because they’re sweet. Roasting them gives them a deeper, richer flavor than boiling. It’s so simple to toss them in the oven, so when I make them, I make a lot so I can eat them all week long, tossed with a little bit of salt, pepper, and vinegar.
- 1⁄4 cup balsamic vinegar
- 3 tablespoons finely chopped shallots
- 1 tablespoon honey
- 1⁄3 cup olive oil
- Salt and freshly ground black pepper
- 6 medium beets, peeled, each cut into 6 wedges
- 6 cups arugula, stems removed
- 1⁄2 cup toasted walnuts, coarsely chopped
- 1⁄4 cup dried cranberries or dried cherries
- 1⁄2 avocado, peeled, pitted, and cubed
- 3 ounces goat cheese, coarsely crumbled
Preheat the oven to 400°F. Place a large piece of foil on a heavy baking sheet.
In a medium bowl, whisk the vinegar, shallots, and honey to blend. Gradually whisk in the oil. Season the vinaigrette to taste with salt and pepper.
In another medium bowl, toss the beets with enough dressing to coat. Place the beet mixture in the center of the foil on the baking sheet. Top with another piece of foil and crimp the edges of the foil to seal tightly. Roast the beets until they are tender when pierced with a fork, about 30 minutes. Uncover the beets and continue roasting until they are slightly caramelized, shaking the pan occasionally, about 25 minutes longer. Set aside to cool completely.
In a large bowl, toss the arugula, walnuts, and cranberries with enough of the remaining vinaigrette to coat. Season the salad to taste with salt and pepper. Mound the salad on four plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.