ROASTED BEET AND GOAT CHEESE SALAD WITH SUMMER GREENS

Roasted Beet and Goat Cheese Salad with Summer Greens image

Provided by Food Network

Time 1h50m

Yield 6 servings

Number Of Ingredients 10

2 large golden beets
2 large red beets
4 tablespoons white wine vinegar
1/2 cup olive oil
2 teaspoons fresh thyme leaves
Salt and freshly ground black pepper
2 tablespoons lemon juice
2 shallots, finely diced
4 cups arugula
4 ounces soft mild goat cheese

Steps:

Preheat the oven to 425 degrees F.
Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool.
To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper.
When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper.
Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.