Now that you know the simple method of roasting beets we wanted to share one of our favorite ways of using them, in a roasted beet salad with goat cheese.
It does not matter what color beets you are using , this salad is the prefect main dish salad or can also be a side salad. You just adjust the amount of ingredients for the different serving size.
What you need for a Roasted Beet Salad inspired by Barefoot Contessa (serves 6 entree salad)
- 8 medium-size beets, tops removed and scrubbed
- balsamic vinegar
- olive oil
- Dijon mustard,
- Kosher salt and freshly ground black pepper
- baby arugula
- Roasted and salted almonds
- Goat cheese
Your beets should be warm for this recipe so they will saturate the dressing. If you don’t have time, no worries you can me the beets in advance.
Make the Balsamic Dressing for the Roasted Beet Salad
Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl.
As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
CAN I MAKE BAREFOOT CONTESSA’S BEET SALAD AHEAD OF TIME
If you are making this in advance, you can make the beets and then refrigerate them until you are ready to serve. Take them out of the fridge for about an hour to reach room temperature.
MAKE THE SALAD
Place the washed and dried arugula in a separate bowl and toss it with enough vinaigrette to moisten.
Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top.
HOW TO CRUMBLE A LOG OF GOAD CHEESE
The easiest way to turn a log of goat cheese into crumbled goat cheese is by holding the log in one hand and using a fork to crumble the desired amount.
This way if you don’t need the whole log, you can just wrap it back up for later.
Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
W
We hope you enjoy these flavors of early spring or late summer.
Roasted Beet Salad with Goat Cheese
This arugula roasted beet and goat cheese salad can be a entree or side salad. I bet you will be surprised by how quickly it gets eaten.
Ingredients
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted almonds, toasted
- 4 ounces soft goat cheese
Instructions
For the dressing: whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside.
While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette 1 teaspoon salt, and 1/4 teaspoon pepper.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top.
Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 308Total Fat 26gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 20gCholesterol 9mgSodium 280mgCarbohydrates 13gFiber 3gSugar 9gProtein 7g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.
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