Beet and Goat Cheese Salad

Name: Beet and Goat Cheese Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: French
Ingredients: beets 300 g; arugula 80 g; goat cheese 70 g; walnuts 30 g; balsamic vinegar 1 tbsp; olive oil 2 tbsp; honey 1 tsp

Quick answer

Total time: 50 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Wrapped in foil and roasted, the beets keep their juice and come out sweet and tender, with much of their raw earthiness gone.

Tangy goat cheese meets that sweetness, while peppery arugula and toasted walnuts round out a classic French-style starter. A dressing of balsamic, honey, and olive oil brings a sweet-tart edge that pulls the separate parts together. With beets of different sizes, a toothpick sliding easily into the center tells you more than the timer does. Peeled beets should cool fully before slicing for clean edges, and the goat cheese goes on just before serving so it keeps its texture.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Preheat the oven to 200°C.

Wash 300 g beets, dry the skins well, and wrap them tightly in foil so the juices stay inside and the beets steam as they roast.
2

Roast the wrapped beets for 35 to 40 minutes, then test the center with a toothpick.

If it meets resistance, roast 10 minutes longer; when it slides in easily, remove them.
3

Let the beets cool until easy to handle, then rub off the skins with gloves or a towel.

Cool fully before cutting into wedges so the edges stay clean.
4

Wash 80 g arugula and dry it thoroughly in a colander or with towels.

If the leaves stay wet, the dressing will thin out and slide off the salad.
5

Put 30 g walnuts in a dry pan over medium-low heat and toast for about 1 minute 30 seconds.

Shake often, and remove them as soon as they smell nutty.
6

Whisk 1 tbsp balsamic vinegar, 2 tbsp olive oil, and 1 tsp honey until glossy.

Plate arugula, beets, 70 g goat cheese, and walnuts, then drizzle lightly and serve at once.