Roasted Local Beet Recipe
Fresh, locally sourced beats are roasted until they’re tender and rich in flavor, then served on a bed of arugula with goat cheese, shaved fennel, toasted walnuts and a house made sherry vinaigrette dressing.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
Roasting the Beets
Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for 45-60 minutes until tender. Remove from the oven, allow to cool slightly, then peel and slice.
Preparing the Fennel and Walnuts
While the beets are roasting, thinly slice the fennel bulb using a mandolin or sharp knife. Toast the walnuts in a dry skillet over medium heat for about 5 minutes until fragrant, stirring frequently.
Assembling the Salad
On a large serving platter, create a bed of arugula. Arrange the sliced beets on top, followed by the shaved fennel, crumbled goat cheese, and toasted walnuts.
Making the Sherry Vinaigrette
In a small bowl, whisk together 3 tablespoons of sherry vinegar, 1 tablespoon of Dijon mustard, and 5 tablespoons of olive oil. Season with salt and pepper to taste.
Serving
Drizzle the sherry vinaigrette over the salad just before serving. Enjoy your roasted local beet salad!