Roasted Beet & Goat Cheese Salad Recipe

Preparation Steps

1. 1

   Roast the Beets

   Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast them in the oven for about 45-60 minutes or until tender. Once cooked, let them cool, then peel and slice.

2. 2

   Prepare the Goat Cheese

   While the beets are roasting, slice the goat cheese into rounds. Heat some oil in a pan over medium heat, then fry the goat cheese slices for about 2-3 minutes on each side until golden and crispy. Remove and drain on paper towels.

3. 3

   Candy the Hazelnuts

   In a small saucepan, combine the hazelnuts with honey and toast them over medium heat, stirring frequently until they are golden and caramelized. Let them cool and chop roughly.

4. 4

   Make the Vinaigrette

   In a bowl, whisk together balsamic vinegar, olive oil, chopped rosemary, salt, and black pepper to taste.

5. 5

   Assemble the Salad

   In a large bowl, combine the arugula, roasted beet slices, fried goat cheese, and candied hazelnuts. Drizzle with the vinaigrette and toss gently to combine.

6. 6

   Serve

   Divide the salad onto plates and serve immediately.