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Balsamic Roasted Beet Salad

Adapted from Ina Garten – The Barefoot Contessa (Marion’s Recipes)

Ingredients
  • 8 medium beets, tops removed and scrubbed
  • 1/2 cup balsamic vinegar
  • 1/2 cup good olive oil
  • 2 tsp Dijon mustard (e.g., Grey Poupon)
  • Kosher salt and freshly ground black pepper
  • 4 oz baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted
  • 4 oz soft goat cheese (e.g., Montrachet)
Instructions
    Roast the Beets:
  1. 1
    Preheat oven to 400°F.
  2. 2
    Wrap beets individually in aluminum foil and place on a sheet pan.
  3. 3
    Roast for 50–60 minutes, until a small knife inserted into the center slides in easily.
  4. 4
    Unwrap and let cool for 10 minutes.
  5. 5
    Peel the beets over parchment paper to avoid staining your cutting board.
    6. Make the Vinaigrette:
  6. 6
    In a bowl, whisk together vinegar, olive oil, mustard, 2 tsp salt, and 1 tsp pepper.
    7. Dress the Beets:
  7. 7
    Cut each beet into wedges (8–12 pieces total).
  8. 8
    Toss warm beets with half the vinaigrette, 1 tsp salt, and ¼ tsp pepper. Taste and adjust seasoning.
    9. Assemble the Salad:
  9. 9
    Toss arugula with enough vinaigrette to lightly coat. Spread on a serving platter.
  10. 10
    Arrange beets, almonds, and goat cheese on top.
  11. 11
    Drizzle with more vinaigrette, if desired.
  12. 12
    Sprinkle with salt and pepper. Serve warm or at room temperature.
Read it online: https://wayfarerspantry.com/thepantry/recipe/balsamic-roasted-beet-salad/