Balsamic roasted beet salad with goat cheese


Beets are beautiful.  There is no other way to describe them.  Well, there is healthy, yummy and many other adjectives I could use to describe beets, but beautiful is the best.  I absolutely love them.  I know many people who don’t feel the same way, but after this salad, I think we can change their minds.


If you’ve never roasted your own beets, it is really an easy thing to do.  The oven does most of the work and then your hands get a tad bit stained when you start peeling them, but that’s OK.


Scrub your beets to remove dirt.  I used a mix of red and golden beets for this recipe, but feel free to use whichever combination you choose, or just one color!


Wrap the beets in foil and then rub the foil against the beet skin to help remove the skin.  You can later use a potato peeler to really get the entire peel off.


While the beets are cooling, make the balsamic dressing.  The great part about this recipe is that you can make the dressing in the same bowl you’ll use to serve the beet salad.  Fewer dishes = happy cooks!


I’m a firm believer that cheese makes a salad worth eating.  Goat cheese is my favorite salad topping and it goes so well with beets and arugula.  Add as much as you’d like!


The almonds and goat cheese will become beet-stained, which is lovely.  The beets are still fairly warm here, so the arugula gets a nice wilt.  Serve and enjoy!  The salad lasts for a couple days in the fridge, but is best enjoyed the day it is made.

Balsamic Roasted Beet Salad, from Ina Garten:

  • 4 medium sized beets, I used 2 red and 2 golden
  • 1/4 cup balsamic vinegar
  • 1/4 cup good olive oil
  • 1 teaspoons Dijon mustard, such as Grey Poupon
  • Kosher salt and freshly ground black pepper
  • 4 ounces baby arugula
  • 1/3 cup roasted, salted Marcona almonds, toasted. I used slivered, blanched almonds instead.
  • 4 ounces soft goat cheese
  1. Preheat oven to 400 degrees.
  2. Wash beets and wrap individually in foil. Place wrapped beets on baking sheet.
  3. Roast until tender, about 50 minutes to one hour.
  4. Rub foil against beets after they’ve cooled slightly. Then use a sharp knife or a potato peeler to remove the skin. Place a piece of parchment paper over your cutting board to prevent staining.
  5. While the peeled beets are cooling, prepare the dressing in the same bowl you’ll use to serve the salad.
  6. Whisk together the balsamic vinegar, olive oil, Dijon, salt and pepper.  Add sliced, warm beets and coat them in the dressing to absorb the flavor.
  7. When ready to serve, add the arugula, almonds and goat cheese. Enjoy!

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