Healthy roasted beet salad with goat cheese is an easy to prepare dish! Fresh arugula and tender beets are drizzled with a sweet and tangy pomegranate dressing.
ingredient
- 1 pound beets, about 2 ½ to 3" in size
- ¾ cup extra-virgin olive oil, plus more for roasting
- ⅛ teaspoon kosher salt, plus more for roasting
- black pepper, for seasoning
- ½ cup pomegranate juice
- 2 teaspoons apple cider vinegar
- 2 teaspoons minced shallot
- 1 teaspoon dijon mustard
- 2 teaspoons pure maple syrup
- 5 ounces baby arugula
- ¼ cup goat cheese
- ¼ cup pomegranate arils
- ¼ cup chopped walnuts
Directions
- Heat the Oven – Set the oven rack in the center position. Preheat to 400°F (204ºC).
- Prepare the Beets – Trim the tops off the beets, leaving ½-inch of the stem. Wash, scrub, and dry thoroughly.
- Season the Beets – Place beets on a piece of foil large enough to make a pouch. Drizzle with olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.
- Roast – Roast the beets until fork-tender, about 40 to 60 minutes. The time will vary depending on the size of the beets. Check for doneness every 20 minutes.
- Cool and Cut – Allow beets to cool, then peel and cut into ½-inch wedges. Set aside.
- Make the Dressing – To a blender, add pomegranate juice, apple cider vinegar, shallots, mustard, and maple syrup. Blend on medium speed until smooth, about 15 seconds.
- Slowly add ¾ cups of olive oil to the running blender until the dressing thickens and is emulsified. Season with ⅛ teaspoon salt and pepper to taste.
- Alternatively, whisk the dressing in a bowl. The consistency will not be as smooth.
- To Serve – Top the arugula with sliced beets, goat cheese, pomegranate arils, and chopped walnuts. Serve with pomegranate dressing.
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