Balsamic Roasted Beet Salad

 I love the combination of beets, balsamic vinegar, and goat cheese, and I have tried many salads like this in restaurants.  This recipe comes from Ina Garten, the Barefoot Contessa.  She has written multiple cookbooks and this recipe was featured in Foolproof:  Recipes You Can Trust.  The flavour of this salad is amazing and in my opinion, it is definitely "restaurant worthy".  If you like these ingredients, you will want to try this salad! 

 First of all, you need beets.  The recipe calls for 8 medium beets (tops removed and scrubbed), but I halved the recipe for our family.  The recipe included here is for the full recipe.

 Wrap each beet in aluminum foil and bake in a 400 degree oven, until tender - approximately 50 minutes to 1 hour.

 No need to use the "big" oven for this - the toaster oven worked just fine

 After 50 minutes, check to see if the beets are done by inserting a knife into the middle.  If it is not tender, continue roasting.  Mine took about 65 minutes.

 Remove from foil and let cool for 10 minutes

 Vinaigrette:  Mix together 1/2 cup balsamic vinegar and 1/2 cup olive oil

 Add 2 tsp. Dijon mustard, 2 tsp. Kosher salt, and 1 tsp. pepper

 Whisk to combine

 Once the beets are cool enough to handle (but still warm), peel and cut each beet in half and then into wedges.  Toss with half of the vinaigrette.  Taste and add more pepper and salt, if needed.

 At this point, these look and smell delicious!

 And it was definitely time for a taste test!  At this point, you can continue and make the salad or if you are planning on eating the salad later, you can do what I did and put the beets in a covered container and refrigerate.  I made the beets the day before and then simply brought them to room temperature, using the microwave.

 You can put the salad together on one large plate or on individual plates.  Mix washed arugula with the remaining vinaigrette (or you can pour the dressing over top of the arugula after it is on the plate).  Place the washed arugula (4 oz) on the plate; place the beets on top.  Sprinkle 4 oz. soft goat cheese (crumbled) over salad.  Scatter 1/3 cup roasted almonds. 

Enjoy!

Ingredients
8 medium sized beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup olive oil
2 tsp. Dijon mustard
2 tsp. Kosher salt and 1/4 tsp. freshly ground pepper (and more to taste)
4 oz. baby arugula
1/3 cup roasted almonds
4 oz. soft goat cheese, crumbled

Method

 1.  Wrap each beet in aluminum foil and bake in a 400 degree oven, until tender - approximately 50 minutes to 1 hour.

2.   After 50 minutes, check to see if the beets are done by inserting a knife into the middle.  If it is not tender, continue roasting.  Mine took about 65 minutes.  Remove from foil and let cool for 10 minutes.

3.  Mix together 1/2 cup balsamic vinegar and 1/2 cup olive oil.  Add 2 tsp. Dijon mustard, 2 tsp. Kosher salt, and 1 tsp. pepper.  Whisk to combine.

4.  Once the beets are cool enough to handle (but still warm), peel and cut each beet in half and then into wedges.  Toss with half of the vinaigrette.  Taste and add more pepper and salt, if needed.  At this point, you can continue and make the salad or if you are planning on eating the salad later, you can do what I did and put the beets in a covered container and refrigerate.  I made the beets the day before and then simply brought them to room temperature, using the microwave.

 5.   You can put the salad together on one large plate or on individual plates.  Mix washed arugula with the remaining vinaigrette (or you can pour the dressing over top of the arugula after it is on the plate).  Place the washed arugula (4 oz) on the plate; place the beets on top.  Sprinkle 4 oz. soft goat cheese (crumbled) over salad.  Scatter 1/3 cup roasted almonds.