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Roasted golden and purple beet salad with arugula, goat cheese, walnuts, and pomegranate arils. Served family-style on a large platter.
Sacha Hirschfeld

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.
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Prep Time 10 minutes
Roasting and Cooling Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 6
Course: Salads
Cuisine: American
Calories: 228
Ingredients Equipment Method

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

Equipment

  • 1 baking sheet
  • tin foil
  • 1 vegetable peeler
  • 1 vegetable scrubber or toothbrush

Method
 

  1. Set an oven rack to the middle position and preheat the oven to 425° F.
  2. Trim the top off of the beets, leaving ½" of the stem. Wash, scrub, and dry thoroughly.
  3. 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.
  4. Allow the beets to cool completely, then peel and cut them into bite sized wedges.
  5. 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.
  6. 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.