Roasted Beet Salad with Goat Cheese and Walnuts

Ingredients

• 4 medium beets, tops trimmed, scrubbed
• 2 tbsp olive oil, for roasting beets
• 1/2 tsp salt, for roasting beets
• 5 oz baby arugula
• 1/2 cup walnut halves
• 4 oz goat cheese, crumbled
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/3 cup extra-virgin olive oil, for dressing
• 1/2 tsp salt, for dressing
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400 F. Scrub the beets well under running water to remove any dirt, then trim off the leafy tops, leaving about 1 inch of stem attached to help them retain moisture.
2. Place each beet on its own square of aluminum foil, drizzle with a little of the 2 tbsp olive oil, sprinkle with a pinch of the 1/2 tsp salt, and wrap tightly into individual foil packets. Wrapping them separately keeps each beet's color from bleeding into the others.
3. Place the foil packets on a baking sheet and roast for 45 to 55 minutes, until a paring knife slides into the center of a beet with no resistance; larger beets will need the longer end of that range.
4. Carefully unwrap the foil packets, being mindful of escaping steam, and let the beets cool until you can comfortably handle them, about 15 minutes.
5. Once cool enough to handle, rub each beet with a paper towel to slip off the skin; it should come away easily. Wear an apron or gloves if you want to avoid staining your hands and clothes with beet juice.
6. Cut the peeled beets into wedges or 1/2-inch cubes and set aside to cool completely to room temperature; warm beets will wilt the arugula if added too soon.
7. While the beets roast, toast the walnut halves in a dry skillet over medium-low heat for 3 to 4 minutes, tossing frequently, until fragrant and slightly darkened. Cool, then roughly chop.
8. In a small bowl or jar, whisk together the balsamic vinegar, Dijon mustard, and honey until smooth.
9. Slowly whisk in the 1/3 cup olive oil for the dressing in a thin stream until the mixture thickens slightly and turns glossy, then whisk in the 1/2 tsp salt for dressing and black pepper.
10. Place the arugula in a large bowl, pour about half the dressing over it, and toss gently until the leaves are lightly coated; arugula is delicate, so use a light hand.
11. Divide the dressed arugula among 4 plates, then arrange the cooled beet cubes over the top of each portion.
12. Scatter the crumbled goat cheese and toasted walnuts evenly over each plate.
13. Drizzle the remaining dressing over the top of each salad just before serving.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.