ROASTED BEET AND GOAT CHEESE SALAD

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Roasted Beet and Goat Cheese Salad image

Provided by Merritt Watts

Categories     Salad     Tomato     Appetizer     Goat Cheese     Fennel     Arugula     Beet     Healthy     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

16 ounces (about 4) medium golden and/or red 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

Steps:

  • 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.

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