Beet Salad with Goat Cheese and Balsamic

Name: Beet Salad with Goat Cheese and Balsamic
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 medium Beet; Extra Virgin Olive Oil, for drizzling; 2 cup Arugula; 0.5 Shallot, thinly sliced; 0.5 green apple, thinly sliced, thinly sliced; 0.25 cup Toasted Walnuts; 2 oz goat cheese (torn); Balsamic Vinaigrette; Flaky sea salt; Ground Black Pepper, freshly

Allen_Lee

Prep15 min

Cook1 hr

Total1 hr 15 min

Servings4

Difficultyeasy

AmericanVegetablesSaladsSides

Ingredients

4 mediumBeet
Extra Virgin Olive Oil, for drizzling
2 cupArugula
0.5Shallot, thinly sliced
0.5green apple, thinly sliced, thinly sliced
0.25 cupToasted Walnuts
2 ozgoat cheese (torn)
Balsamic Vinaigrette
Flaky sea salt
Ground Black Pepper, freshly

Instructions

1
Preheat the oven to 400°F.
2
Place each beet on a piece of foil. Drizzle generously with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil, place on a baking sheet, and roast for 35 to 60 minutes, or until fork-tender. The timing will depend on the size and freshness of the beets.
3
Let the beets cool and chill them in the fridge until ready to use.
4
Slice the beets into ¼-inch-thick rounds. Assemble the salad with the greens, shallots, apples, beets, walnuts, and cheese. Drizzle with balsamic vinaigrette. Season with flaky sea salt and pepper and serve.