Beet and Goat Cheese Salad

Instructions

1. 1

   Roast the Beets

   • Preheat your oven to 400°F (200°C).
   • Wash and trim the beets. Place them on a large piece of aluminum foil.
   • Drizzle with 30 ml (2 tbsp) of olive oil and season with 2 g (1/2 tsp) salt and 1 g (1/4 tsp) black pepper. Toss to coat.
   • Wrap the beets tightly in the foil to create a sealed packet and place on a baking sheet.
   • Roast for 45-60 minutes, or until they are tender and easily pierced with a fork.
   • Allow the beets to cool for 10-15 minutes, or until cool enough to handle. Use a paper towel to rub off the skins, which should slide off easily. Cut into 1-inch cubes.
2. 2

   Candy the Walnuts

   • While the beets are roasting, melt the butter in a small skillet over medium heat.
   • Add the walnuts and brown sugar. Cook, stirring constantly, for 2-3 minutes until the sugar melts and coats the walnuts in a glossy glaze.
   • Immediately transfer the candied walnuts to a piece of parchment paper, spreading them in a single layer to prevent clumping as they cool.
3. 3

   Prepare the Balsamic Vinaigrette

   • In a small bowl or jar, combine the balsamic vinegar, dijon mustard, honey, minced shallot, remaining 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.
   • Whisk or shake vigorously to combine.
   • While whisking continuously, slowly drizzle in the remaining 45 ml (3 tbsp) of olive oil until the dressing is smooth and emulsified.
4. 4

   Assemble the Salad

   • In a large salad bowl, combine the arugula, roasted beet cubes, and about half of the cooled candied walnuts.
   • Drizzle with about half of the vinaigrette and toss gently to coat.
   • Divide the salad among four plates. Crumble the chilled goat cheese over each serving and top with the remaining candied walnuts.
   • Serve immediately, with extra dressing on the side.