Beet Salad Recipe
Roasted Beets, Onion, Fennel, Arugula, Goat Cheese, Olive Oil, Port Wine Reduction
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Ingredients
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Salad Ingredients
Method
Preparation Steps
- 1
Roast 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 about 45-60 minutes, or until a fork easily pierces through. Let cool, then peel and slice.
- 2
Prepare the Fennel and Onion
Thinly slice the fennel bulb and red onion. Set aside.
- 3
Make the Port Wine Reduction
In a small saucepan, bring the port wine to a boil over medium heat. Reduce to a simmer and let it reduce by half, stirring occasionally. This should take about 15-20 minutes. Once thickened, remove from heat and let cool.
- 4
Assemble the Salad
In a large bowl, combine the roasted beets, sliced fennel, and red onion. Drizzle with olive oil and season with salt and black pepper. Toss gently to combine.
- 5
Serve
Plate the arugula, top with the beet mixture, and crumble goat cheese on top. Drizzle with the port wine reduction before serving.