Meatless Monday: Balsalmic Roasted Beet Salad

I covet the kitchen of The Barefoot Contessa.  I also envy the fact that she has a florist friend who brings her gorgeous creations for her dinner parties!  Thank goodness Ina Garten shares her recipes and her talent with the world.  The world is not only loving The Barefoot  Contessa, but the world is loving beets.  I recently have eaten beet root pasta (Amalour) and seared salmon on a bed of shaved beets (Acacia).  I’ve also posted a couple of recipes with beets (and their greens) in an attempt to spread the love of beets.  I’ll admit that beets were not a vegetable that I would rave about even 2 years ago.  

When I was a kid, beets existed only in cans.  They were to be avoided at all costs.  I didn’t even want to clear the dish they inhabited from the table for fear of spilling the hot pink liquid they sat in all over myself.

My how times changed.  I’ve even saved the water in which I have steamed beets and put it in a smoothie….what?  I know.  Hey, there are good things in that water!  This recipe is delicious and beautiful.  You’re going to love it!

Balsalmic Roasted Beet Salad


8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as 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, such as Montrachet, crumbled


Preheat the oven to 400 degrees.

1. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp 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.

2. 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 in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

3. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.


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