Roasted Beet Salad with Goat Cheese
Roasted Beet Salad with Goat Cheese takes around 1 hour from beginning to end. For $2.82 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 538 calories, 7g of protein, and 49g of fat each. If you have dijon mustard, walnuts, beets, and a few other ingredients on hand, you can make it. This recipe is liked by 10 foodies and cooks. It works well as a budget friendly side dish. It is brought to you by Jessica Gavin. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. Taking all factors into account, this recipe earns a spoonacular score of 71%, which is solid. Try Roasted Beet & Goat Cheese Salad, Roasted Beet and Goat Cheese Salad, and Roasted Beet And Goat Cheese Salad for similar recipes.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
2 teaspoons Nature's Intent Organic Apple Cider Vinegar
5 ounces baby arugula about 4 cups
1 pound beets about 2 1/2 to 3 inches in size
black pepper for roasting and seasoning
1 teaspoon dijon mustard
1/4 cup goat cheese
1/8 teaspoon kosher salt plus more for roasting
2 teaspoons pure maple syrup
3/4 cup extra-virgin olive oil plus more for roasting
1/4 cup pomegranate arils
1/2 cup pomegranate juice
2 teaspoons minced shallot
1/4 cup chopped walnuts
Equipment:
oven
aluminum foil
blender
Cooking instruction summary:
Set the oven rack in the center position. Preheat oven to 400F.Trim the tops off the beets, leaving 1/2 inch of the stem. Wash and scrub dirt from the beets and dry well. Place beets on a piece of foil large enough to make a pouch. Drizzle with enough olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.Roast the beets until fork tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool, peel and cut into 1/2-inch wedges. Set aside.Add pomegranate juice, apple cider vinegar, shallots and maple syrup to a blender. Blend on medium speed until smooth, about 15 seconds. Slowly add in 3/4 cups of olive oil to the running blender until the dressing has thickened and is emulsified. Season with 1/8 teaspoon salt and pepper to taste. To serve top the arugula with sliced beets, goat cheese, pomegranate arils and chopped walnuts. Serve with pomegranate dressing.
Step by step:
1. Set the oven rack in the center position. Preheat oven to 400F.Trim the tops off the beets, leaving 1/2 inch of the stem. Wash and scrub dirt from the beets and dry well.
2. Place beets on a piece of foil large enough to make a pouch.
3. Drizzle with enough olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place on a sheet tray.Roast the beets until fork tender, about 40 to 60 minutes, time will vary depending on the size of the beets. Check every 20 minutes for doneness. Allow beets to cool, peel and cut into 1/2-inch wedges. Set aside.
4. Add pomegranate juice, apple cider vinegar, shallots and maple syrup to a blender. Blend on medium speed until smooth, about 15 seconds. Slowly add in 3/4 cups of olive oil to the running blender until the dressing has thickened and is emulsified. Season with 1/8 teaspoon salt and pepper to taste. To serve top the arugula with sliced beets, goat cheese, pomegranate arils and chopped walnuts.
5. Serve with pomegranate dressing.
Nutrition Information:
covered percent of daily need
