Monday, September 30, 2013

Roasted Beet and Goat Cheese Salad


  • Source: SELF, July 2010
  • 6 ounces (about 4) medium beets
  • 1/4 cup grapeseed oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dark sesame oil
  • 2 cups arugula
  • 2 medium vine-ripened tomatoes, cut into thin wedges
  • 1 fennel bulb, trimmed and thinly shaved
  • 2 ounces goat cheese, crumbled
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

No comments:

Post a Comment

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters

Looking for recipes?