This makes a perfect starter for a dinner party.
Roasted beets are are easy to make — you simply drizzle them with oil, wrap them in a foil packet, and then roast them directly on an oven rack for an hour.
Just be sure to top the salad with the beets as opposed to tossing them in, as mixing the beets into the salad will turn everything pink.
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
1.50 lbs fresh beets
8 oz fresh goat cheese
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1 tbsp good quality grainy mustard
fresh ground pepper to taste
2Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
3Roast for 1 hour or until tender when pierced through with a knife.
4Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
5Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside
6In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
7Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
8Add freshly ground pepper and sea salt to taste.
9Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
10Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
Ingredients
1.50 lbs fresh beets
8 oz fresh goat cheese
6 cups baby arugula or mixed greens
1 cup whole pecans, toasted
1 tbsp good quality grainy mustard
fresh ground pepper to taste
Directions
2Trim the beets and wrap in one foil packet drizzled with a tablespoon of water.
3Roast for 1 hour or until tender when pierced through with a knife.
4Once the cooked beets are cool enough to handle, peel them by rubbing the skin off between paper towels.
5Cut the peeled beets in to 1" pieces and toss with 2 tablespoons of white balsamic whisked together with 2 tablespoons of olive oil, and set aside
6In a medium size bowl, whisk the remaining white balsamic with the grainy mustard until well combined.
7Slowly drizzle in your olive oil of choice, whisking constantly until the mixture is thickened or emulsified.
8Add freshly ground pepper and sea salt to taste.
9Arrange the greens in a bowl or on a platter and dress with the white balsamic vinaigrette.
10Add the marinated roasted beets to the salad, along with the crumbled fresh goat cheese, and toasted pecans
I would really like to make this recipe but U give no details of specific measurement amounts of the various ingredients required ie. oil, mustard, vinegar ?♀️?♀️
Please help! ThankU
Hello Barbara — oh my! so embarrassing….thank you for discovering that entry oversight. The recipe has been edited so you should find all the correct quantity ingredients there. Thank you so much for finding this error. Sincerely, Daniela at Olive the Best.
ThankU very much for ur pronp reply ?
You’re very welcome. Thanks for letting us know the mistake.
I’m sorry we didn’t reply to you sooner, Barbara.
We corrected the recipe but hadn’t let you know the ingredient measures were added.
We are so sorry for this oversight.