Salad with baked beets and goat cheese

Votes: 7

How to Make - Roasted Beetroot and Goat Cheese Salad

Time: 1 hour 20 min.
Complexity: easily
Servings: 6

Baked Beetroot and Goat Cheese Salad - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

8 medium beet root vegetables, completely clear
1/2 cup balsamic vinegar
1/2 cup olive oil
2 teaspoons mustard
120 g of arugula
1/3 cup toasted, salted almonds
120 g soft goat cheese, crumbled

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 200°C.

Wrap the beets individually in aluminum foil and place them on a baking sheet. Roast them for 50 minutes to 1 hour, depending on size, until a small sharp knife inserted into the center comes out easily. Unwrap the beets and let them rest for 10 minutes, until cool enough to handle.

Peel the beets with a small sharp knife over a piece of parchment paper to prevent staining your cutting board.
Combine vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper. While the beets are still warm, cut each beet in half, then cut each half into 4-6 slices and place them in a large bowl. Once the beets are cut, toss them with half the dressing, 1 teaspoon salt, and 1/4 teaspoon pepper. Adjust seasonings as needed.

Place the arugula in a separate bowl and toss with a generous amount of dressing. Arrange the arugula on a serving platter, then top with the beets, almonds, and goat cheese. Drizzle with additional dressing, if desired, season with salt and pepper, and serve warm or at room temperature.

Recipe salad with baked beets.

Categories:

recipe / Salads / Vegetable salads / Ina Garten

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