Balsamic Roasted Beet Salad from Barefoot Contessa Foolproof
- 8 medium-size beets, tops removed and scrubbed
- 1/2 cup balsamic vinegar
- 1/2 cup good olive oil
- 2 teaspoons Dijon mustard, Grey Poupon
- Kosher salt and freshly ground black pepper
- 4 ounces baby arugula
- 1/3 cup roasted, salted Marcona almonds, toasted
- 4 ounces soft goat cheese, crumbled
Preheat the oven to 400
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour. (A knife inserted in the middle indicates that they are tender.) Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one into 4 to 6 wedges and place them in a large mixing bowl. Toss with half of the vinaigrette. Taste for seasonings, add salt and pepper if needed
Place the arugula in a separate bowl and lightly toss with vinaigrette. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Serve warm or room temperature.
WHY I LOVE THIS:
You can't beet (ha ha!) The Barefoot Contessa when it comes to creating meals with simplicity and elegance. This is a really easy way to cook beets, since you don’t even have to peel them first. (The skins will come off very easily after they’re roasted, I promise.) The beets in this salad are packed with vitamins, minerals, and powerful antioxidants called betalains.