Roast Beet Arugula Salad with Goat Cheese and Balsamic Glaze

 

 

 

 

 

The markets are just brimming with lots of garden fresh vegetables.

Seeing that the beets are just scrumptious this season, here is one of my fav’s.

Roast Beet Arugula Salad with Goat Cheese and Balsamic Glaze

3  Large red beets

3  Large golden beets

8  Ounces crumbled goat cheese

3  Cups washed, small, tender leaves of arugula or mesculin mix.

3  Tsp champagne vinegar

3  Tsp freshly squeezed lemon juice

3  Tsp fresh virgin olive oil

Kosher salt and freshly ground pepper

2  Tbs balsamic vinegar glaze (reduced balsamic vinegar)*

How To;

Preheat oven to 400 degrees.

Wash and wrap each beet in aluminum foil.

Set in a roasting pan lined with aluminum foil. Roast for one hour.

In meantime, whisk together the champagne vinegar, lemon juice, olive oil, salt and pepper in a small bowl.

Toss together with the arugula and arrange on a serving platter. Set aside.

After one hour, remove the beets from oven and check with a fork for doneness.

If tender when prodded, allow beets to cool in the pan atop the stove, still covered with the foil, for 15-20 minutes.

Open the foil and cool for a five more minutes, then peel and slice the beets into 1/4 inch rounds.

Arrange beets on the platter, atop the arugula.

Crumble goat cheese on top of the beets and drizzle with balsamic glaze.

Balsamic glaze’s can be purchased in finer grocery stores, or make your own by reducing balsamic vinegar yourself. Pour 2 cups of balsamic vinegar into a sauce pan and bring to a boil over medium heat. When the liquid thickens to the consistency of molasses ( 1/5 the original volume), remove from the heat to cool. This glaze is delicious over roasted beets, salads, bbq’d meats and fish!

I just love this good beet salad.

thekitchenman.ca