I saw Ina Garten make this scrumptious beet salad on Barefoot Contessa a few months ago and knew I just had to try it. My honey isn’t especially crazy about beets, but when he tried this, he RAVED! So much so, that he’s passed this recipe on to several of his friends at work! Even if beets aren’t your thing, go ahead and try this recipe. You won’t be sorry!First, you’ll want to remove the leafy tops, trim the bottom roots and wash the beets.Wrap each beet individually in tin foil, place on a sheet pan and roast for 50 minutes to 01 hour, until a sharp knife inserted in the middle indicates that they are tender.
Now, toast the almonds in a dry pan on medium high heat for five to ten minutes or until golden brown. Toss them around a few times to get all sides toasty. Once you can smell them, they’re close to done. Be sure to watch them carefully because once they start to brown, it doesn’t take long before they burn. Remove them from the heat or even transfer them to a bowl. Don’t snack on too, too many while you’re waiting for those beets to get done. 😉
Next, place the arugula in a bowl and toss with just enough vinaigrette to moisten it. Toss it around so everything gets nice and coated. At this point, I transfer my arugula to the serving platter so I can use the same bowl for my beets. Fewer dirty dishes!
Once the beets FINALLY get done, take them out of the oven and carefully unwrap each one. Be careful not to let the steam burn you. Let them hang out in the foil for about 10 minutes to cool. Just long enough until you can handle them. When they’re cool enough to touch, peel them with a small, sharp knife or your fingers, whatever’s easiest. Note: You may want to cover your cutting board with parchment paper to prevent staining. Also, expect red fingers when your done!
Slice each beet in half, then into 04 – 06 wedges and place in the same bowl the arugula was previously in. While the beets are still warm, toss with half of the vinaigrette, salt and pepper. Stir it all around so those bad boys can soak up that vinaigrette a bit.
Balsamic Roasted Beet Salad
- ¼ Cup balsamic vinegar
- ¼ Cup olive oil
- 01 teaspoon Dijon mustard
- 01 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 04 medium, fresh beets
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground pepper
- 02 ounces baby arugula
- ¼ Cup sliced almonds
- 02 ounces soft goat cheese
- Preheat oven to 400 degrees.
- Remove tops, trim bottom roots and wash the beets.
- Wrap each beet individually in tin foil, place on a sheet pan and roast for 50 minutes to 01 hour, until a sharp knife inserted in the middle indicates that they are tender.
- Toast the almonds in a dry, shallow pan on medium high heat for five to ten minutes or until golden brown. Be sure to watch them carefully. Once they start to brown, it doesn’t take long before they burn.
- Meanwhile, whisk together the vinegar, olive oil, mustard, salt and pepper and set aside.
- Place the arugula in a bowl and toss with just enough vinaigrette to moisten.
- When the beets are done cooking, unwrap each one and set aside to cool for 10 minutes.
- Peel the beets with a small, sharp knife. Note: You may want to cover your cutting board with parchment paper to prevent staining.
- Slice each beet in half, then into 04 – 06 wedges and place in a large mixing bowl.
- While the beets are still warm, toss with half of the vinaigrette, salt and pepper.
- Put arugula on a serving platter and then arrange the beets over top.
- Sprinkle the almonds and goat cheese over top and drizzle with additional vinaigrette if needed.