Roasted Golden Beet & Arugula Recipe
local goat cheese, toasted hazelnuts, honey cider vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Vinaigrette Ingredients
Method
Preparation
- 1
Roasting the Beets
Preheat the oven to 400°F (200°C). Wrap each golden beet individually in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until tender when pierced with a fork. Once roasted, allow them to cool, then peel and slice into wedges.
- 2
Toasting the Hazelnuts
While the beets are roasting, spread the hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes, or until golden and fragrant. Let them cool slightly, then chop coarsely.
- 3
Making the Vinaigrette
In a small bowl, whisk together honey, cider vinegar, olive oil, salt, and black pepper until combined.
- 4
Assembling the Salad
In a large bowl, combine the arugula, roasted beet wedges, and crumbled goat cheese. Drizzle with the honey cider vinaigrette and toss gently to combine. Top with the toasted hazelnuts before serving.