Lighten up your Holiday table with this colorful, healthy, and FESTIVE salad!
This seasonal salad showcases earthy roasted beets, tart pomegranate, creamy goat cheese, peppery arugula, nutty walnuts, all rounded out with a simple vinaigrette. Enjoy it as a side or as a light main (like I just did for lunch).
Roasted Beet Salad with Goat Cheese
This seasonal salad showcases earthy roasted beets, tart pomegranate, creamy goat cheese, peppery arugula, nutty walnuts, all rounded out with a simple vinaigrette.
Equipment
- 1 baking sheet
- tin foil
- 1 vegetable peeler
- 1 vegetable scrubber or toothbrush
Ingredients
- 1 lb beets aim for roughly the same size so they roast evenly
- 6 tbsp extra-virgin olive oil plus more for roasting
- kosher salt
- 2 tbsp sherry vinegar
- 1 tbsp shallots
- 1 tbsp Dijon mustard I prefer whole grain
- 1 tsp pure maple syrup
- 3 cups arugula packed
- ¼ cup pomegranate arils
- ¼ cup goat cheese I used a fresh chèvre
- ¼ cup walnuts chopped
Instructions
- Set an oven rack to the middle position and preheat the oven to 425° F.
- Trim the top off of the beets, leaving ½" of the stem. Wash, scrub, and dry thoroughly.
- Place the beets on a large piece of foil that's big enough to make a pouch. Drizzle a bit of olive oil over the beets, and sprinkle with salt & pepper. Fold over the foil and ensure the beets are wrapped tightly. Place foil wrapped beets on a baking sheet and pop in the oven. Bake for 40-60 minutes, depending on the size of the beets. Check the beets at 40 minutes to see if they're done cooking; a fork should poke through easily.
- Allow the beets to cool completely, then peel and cut them into bite sized wedges.
- In a medium bowl add vinegar, shallots, dijon mustard, maple syrup, and salt + pepper (to taste). Mix the ingredients together using a whisk, then slowly add in the olive oil while whisking vigorously. Adding the olive oil slowly while continuously whisking will emulsify and thicken the dressing. Transfer to a smaller serving dish or bottle, then set aside.
- Top the bed of arugula with beet wedges, pomegranate arils, chopped walnuts, and goat cheese. Add a few spoonfuls of the vinaigrette overtop, then leave the rest in a small bowl on the side. It’s better to add less dressing and then everyone can modify to suit their preferences.
