Roasted Golden Beet Salad with Tarragon Dressing
If you have around 1 hour to spend in the kitchen, Roasted Golden Beet Salad with Tarragon Dressing might be an excellent gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 173 calories. This recipe serves 4 and costs $3.09 per serving. A few people really liked this salad. 63 people have tried and liked this recipe. Head to the store and pick up golden beets, salt, chevre, and a few other things to make it today. It is brought to you by The Messy Baker. With a spoonacular score of 73%, this dish is solid. If you like this recipe, take a look at these similar recipes: Golden Beet And Samphire Salad With Hot Bacon Dressing, Roasted Beet Salad with Tarragon Vinaigrette, and Roasted Golden Beet Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
2 cups baby arugula
1 tablespoon balsamic vinegar
2 ounces chèvre
2 tablespoons fresh tarragon, thinly sliced
4 large golden beets, green reserved, if possible (about 4 cups once cubed)
3 tablespoons fresh orange juice
generous grinding of black pepper
generous pinch of salt
1 tablespoon olive or vegetable oil
¼ cup walnut pieces
Equipment:
baking sheet
oven
frying pan
whisk
bowl
Cooking instruction summary:
Preheat the oven to 425°F and line a rimmed baking sheet with parchment.Roast the beets: If your beets come with greens attached, set them aside and use them instead of baby arugula. Peel the beets (it's okay, golden beets won't stain your hand like red beets will) and then cut them into 1-inch cubes. Toss in the olive oil, and spread in a single layer in on the parchment-lined pan. Roast the beets, stirring occasionally, until they are cooked all the way through and the edges are turning brown, about 35 to 40 minutes. Set aside to cool.Toast the walnuts: Turn the oven off. Spread the chopped walnuts a rimmed baking sheet and pop into the still-hot warm oven to toast. Stir after 5 minutes. Remove the nuts when they smell fragrant and are lightly browned, about 8 to 10 minutes total. The timing will vary depending on how well your oven retains heat.Make the dressing: In a small bowl whisk together the walnut oil, orange juice, balsamic, tarragon, salt and pepper. Taste and adjust seasoning.Assemble the salad: In a large bowl, toss the cooled beets with the arugula and dressing. Top with crumbled chèvre, and the toasted walnuts. Top with more pepper if you like.
Step by step:
1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment.Roast the beets: If your beets come with greens attached, set them aside and use them instead of baby arugula. Peel the beets (it's okay, golden beets won't stain your hand like red beets will) and then cut them into 1-inch cubes. Toss in the olive oil, and spread in a single layer in on the parchment-lined pan. Roast the beets, stirring occasionally, until they are cooked all the way through and the edges are turning brown, about 35 to 40 minutes. Set aside to cool.Toast the walnuts: Turn the oven off.
2. Spread the chopped walnuts a rimmed baking sheet and pop into the still-hot warm oven to toast. Stir after 5 minutes.
3. Remove the nuts when they smell fragrant and are lightly browned, about 8 to 10 minutes total. The timing will vary depending on how well your oven retains heat.Make the dressing: In a small bowl whisk together the walnut oil, orange juice, balsamic, tarragon, salt and pepper. Taste and adjust seasoning.Assemble the salad: In a large bowl, toss the cooled beets with the arugula and dressing. Top with crumbled chèvre, and the toasted walnuts. Top with more pepper if you like.
Nutrition Information:
covered percent of daily need
