Recipe: Beet & Goat Cheese Salad

1 Mar

Nothing mind blowing here in terms of flavor profiles, etc.  but this was a tasty salad!  Inspired by this recipe from the NY Times we used lots of greens and all our beets.  I don’t think i’ve ever actually cooked beets, but the NY Times technique made it mess-less and quick.

Ingredients for roasted beets

  • 3 beets, peeled, and cut into 1/2 inch cubes
  • olive oil
  • red wine vinegar

Preheat the oven to 375.  Toss the beets in the oil & vinegar, salt & pepper.  Spread out in a single layer on a foil-lined baking sheet and cover with another piece of foil.  Crimp the edges a bit to make a packet and cook for 20 minutes.  Remove the foil lid, stir the beets around and cook for another 15-20 minutes, or until the beets are done.

Ingredients for the salad

  • 2 bunches arugula
  • red wine vinegar
  • olive oil
  • 2 t chopped tarragon
  • 1 large clove garlic, chopped
  • goat cheese, to taste

Wash and dry arugula well.  In a small bowl, combine vinegar, oil, tarragon and garlic and whisk to combine.  Toss with salad and salt & pepper.  Crumble goat cheese and toss with salad.  Plate salad, top with more goat cheese, beets, and garlic bread.

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