If you love beets as much as I do, you’ll love this simple salad. Nice for a light lunch, or serve with roasted chicken. To keep the beets from staining your cutting board, cover with a piece of parchment paper to slice them on. Serves 4.
8 beets, tops removed and scrubbed
4 oz. arugula
1/2 c. marcona almonds, roasted and salted (I like using Trader Joe’s roasted and salted truffle marcona almonds)
4 oz. goat cheese
freshly ground pepper
1/4 c. balsamic vinegar
1/3 c. olive oil
1 T. dijon mustard
1 T. honey
Preheat oven to 400-degrees. Wrap beets individually in foil, or if smaller wrap 2 or 3 in a packet. Put on a sheet pan and roast in the oven for 50 minutes. While the beets are cooking, make the vinaigrette — whisk together the vinegar, olive oil, mustard, and honey, or put in a jar and shake vigorously to blend. I usually double the vinaigrette recipe and use it for all sorts of salads.
When the beets are done, open the foil packets and let sit for 10 minutes. Peel the beets when cool enough to handle (but still warm), cut into bite size chunks and put in a bowl. Stir in a few tablespoons of the vinaigrette while the beets are warm so they absorb the dressing. Sprinkle with salt and freshly ground pepper to taste.
Put the arugula in a bowl and toss with enough vinaigrette to moisten. Top with the beets, almonds, and goat cheese, and drizzle with a little more vinaigrette. Serve warm or at room temperature.
— inspired by Ina Garten’s recipe