Description
This Roasted Beet and Goat Cheese Salad is a vibrant and flavorful dish featuring tender roasted beets complemented by creamy goat cheese, peppery arugula, and crunchy walnuts. The salad is dressed with a tangy and slightly sweet pomegranate vinaigrette, making it an elegant and nutritious option perfect for a light lunch or sophisticated starter.
Ingredients
Beets
- 1 pound beets (about 2 ½ to 3″ in size)
- Olive oil, for roasting
- ⅛ teaspoon kosher salt, plus more for roasting
- Black pepper, for seasoning
Dressing
- ¾ cup extra-virgin olive oil
- ½ cup pomegranate juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons minced shallot
- 1 teaspoon Dijon mustard
- 2 teaspoons pure maple syrup
- ⅛ teaspoon kosher salt
- Black pepper, to taste
Salad
- 5 ounces baby arugula
- ¼ cup goat cheese
- ¼ cup pomegranate arils
- ¼ cup chopped walnuts
Instructions
- Heat the Oven: Set the oven rack in the center position and preheat your oven to 400°F (204ºC) to prepare for roasting the beets.
- Prepare the Beets: Trim the tops off the beets, leaving about ½ inch of the stem intact. Wash, scrub, and dry the beets thoroughly to remove any dirt.
- Season the Beets: Place the cleaned beets on a large piece of foil. Drizzle them generously with olive oil to coat, then sprinkle with kosher salt and black pepper. Wrap the beets tightly in the foil to create a sealed pouch and place it on a sheet tray.
- Roast: Roast the beets in the preheated oven for 40 to 60 minutes, depending on their size. Test for doneness every 20 minutes by inserting a fork; the beets should be fork-tender when fully cooked.
- Cool and Cut: Once roasted, allow the beets to cool enough to handle. Then peel off the skins and cut the beets into ½-inch wedges. Set aside for the salad assembly.
- Make the Dressing: In a blender, combine the pomegranate juice, apple cider vinegar, minced shallots, Dijon mustard, and maple syrup. Blend on medium speed until smooth, about 15 seconds. With the blender running, slowly add the ¾ cup of extra-virgin olive oil until the dressing thickens and emulsifies. Season with ⅛ teaspoon kosher salt and black pepper to taste. Alternatively, whisk all ingredients together in a bowl, though the texture won’t be as smooth.
- To Serve: Arrange the baby arugula on plates and top with the roasted beet wedges, crumbled goat cheese, pomegranate arils, and chopped walnuts. Drizzle with the prepared pomegranate dressing and serve immediately.
Notes
- Roasting time may vary depending on beet size; check doneness periodically.
- You can substitute walnuts with pecans or almonds for a different crunch.
- For easier peeling, rub the skins off with your hands once cooled.
- Maple syrup can be replaced with honey if preferred.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days.