Roasted Beet and Goat Cheese Salad
The secret to this salad is patience in the oven. When you roast beets whole, you trap the moisture inside, resulting in a texture that is far denser and sweeter than boiling ever achieves.
Size matters for the roast
Try to select beets of roughly equal size so they finish cooking at the same time. If they vary wildly, cut the larger ones down to match the smallest.
- rimmed baking sheet
- aluminum foil
- peeler or paper towel
- chef's knife
What goes in.
- 1.5 lbmedium red beets, scrubbed and trimmed
- 2 tbspolive oil
- 1 tspkosher salt
- 3 tbspred wine vinegar
- 1/2 cupcrumbled goat cheese
- 4 ozarugula or baby spinach
- 1/4 cuptoasted walnuts, roughly chopped
Dress them while warm
Toss the peeled, warm beets with the vinegar and half the oil immediately. The heat opens the vegetable's fibers, allowing the acidity to penetrate the core rather than just sitting on the surface.
The method.
Roast
Preheat your oven to 400°F. Place the beets on a large piece of foil, drizzle with oil, and seal the foil into a tight packet. Roast on a baking sheet for 60 to 75 minutes, until a knife slides into the center without resistance.
Peel
Let the beets cool just enough to handle. Rub the skins off using a paper towel; they should slip right off. If they resist, the beet needs more time in the oven.
Dress
Slice the peeled beets into wedges and place them in a mixing bowl. Immediately toss with the red wine vinegar, salt, and the remaining oil while the steam is still rising.
Assemble
Arrange the greens on a platter. Scatter the warm, dressed beets over the top, then finish with the goat cheese and toasted walnuts.
Other turns to take.
Citrus variation
Swap red wine vinegar for balsamic glaze and add thin orange segments for a brighter profile.
Herb-heavy
Toss in fresh mint or tarragon leaves before serving to cut the earthiness of the root vegetables.
When it doesn't go to plan.
Wear latex or nitrile gloves when peeling to keep your hands from staining.
If your beets have fresh, firm greens attached, sauté them separately with garlic for a second side dish.
Cool the beets completely before adding the goat cheese if you want distinct crumbles rather than a creamy smear.
The ones that keep coming up.
Can I roast the beets a day ahead?
Yes. Roast and peel them, but keep them whole in the refrigerator. Slice and dress them just before serving to maintain the best texture.
How do I know the beets are finished?
The skins should look wrinkled and the flesh should yield completely to the pressure of a paring knife.
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