Roasted Beet and Goat Cheese Salad
This is a study in textures. You want the earthy, dense beets against the creamy cheese and the snap of toasted nuts, all brought together by a sharp, acidic dressing.
The secret is the steam.
Wrapping the beets tightly in foil traps the moisture, essentially steaming them in their own juices while they roast. This makes peeling effortless.
- Heavy-duty aluminum foil
- Rimmed baking sheet
- Chef's knife
- Large mixing bowl
- Whisk
What goes in.
- 4 mediumred beets, scrubbed and stems trimmed to 1 inch
- 2 tbspolive oil
- 4 ozfresh goat cheese, crumbled
- 1/2 cupwalnut halves
- 5 ozarugula or baby spinach
- 2 tbspsherry vinegar
- 1 tspdijon mustard
- 6 tbspextra virgin olive oil
Use the friction of a paper towel
Once roasted and cooled, hold the beet under a thin stream of cold water and rub with a rough paper towel; the skin will slough off cleanly without requiring a knife.
The method.
Roast the beets
Preheat oven to 400°F. Rub beets with 2 tablespoons olive oil, wrap tightly in foil, and place on a baking sheet. Roast for 60-70 minutes until a paring knife slides into the center with no resistance.
Toast the nuts
While the beets roast, spread walnuts on a small tray and toast in the oven for 6-8 minutes until fragrant and deepened in color.
Make the dressing
Whisk the vinegar, mustard, and a pinch of salt in a bowl. Slowly drizzle in the extra virgin olive oil while whisking constantly until the mixture thickens into a stable emulsion.
Assemble
Peel the cooled beets and cut into bite-sized wedges. Toss the greens with half the dressing, arrange on plates, top with beets, walnuts, and crumbled goat cheese. Drizzle remaining dressing over the top.
Other turns to take.
Citrus variation
Add segments of blood orange to the salad for a brighter acidity that cuts through the earthiness of the beets.
Herb heavy
Toss in fresh tarragon or mint leaves just before serving to add an aromatic layer.
When it doesn't go to plan.
Wear disposable gloves while peeling to keep your hands from staining.
Do not dress the greens too far in advance, or they will wilt from the weight of the dressing.
If your beets are different sizes, cut the larger ones into smaller pieces so they finish roasting at the same time.
The ones that keep coming up.
Can I roast the beets a day ahead?
Yes. Roast and peel them, then store in an airtight container in the fridge. Bring them to room temperature before assembling the salad.
Why use sherry vinegar instead of balsamic?
Balsamic can be syrupy and sweet, which competes with the sugar in the roasted beets. Sherry vinegar offers a cleaner, sharper bite.
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