After a night of heavy, creamy pasta I needed to lighten it up a bit with a healthy salad. I have always been a fan of beets, but had not yet roasted my own.
When the Greek restaurants include beets in the salads I steal everyone elses. I don’t know what it is about them. While flipping through Ina Garten’s Foolproof cookbook I came across this recipe (which I have slightly amended). I was immediately drawn to it, because just a few weeks ago I had seen some beautiful organic beets at the farmer’s market. Plus anything with arugula and goat cheese and I’m game!
We ate this as a main course salad, but it would also be great for a dinner party starter.
My research shows that nutrition wise beets are very low calorie and high in tons of different vitamins and minerals. For a healthy salad that is a little different than the usual, you can’t beat this one 😉
- 2 beets
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tbsp dijon mustard
- salt and pepper
- ⅓ cup roasted almonds
- 5 oz arugula
- 2 oz goat cheese
- Preheat oven to 400 degrees.
- Scrub beets well, remove tops, and trim extra tail at the end (I left about 1½ inches). Wrap each beet individually in foil and place on a baking sheet.
- Bake for 50 minutes to 1 hour until tender, you will easily be able to insert a sharp knife.
- Once beets are finished cooking, remove from oven, un wrap foil and allow them to sit out for about 10 minutes to cool.
- Whisk together oil, vinegar, mustard, and a pinch of salt and pepper to make the dressing.
- Peel the beets with a sharp pairing knife and cut into wedges. Mix beets with half of the dressing.
- Toss arugula with remaining dressing.
- To plate, make a bed of arugula, top with beets wedges, a handful of almonds, and crumbled goat cheese.