The goat cheese/beet/walnut combination isn’t a new discovery. Chefs have been playing with this glorious pairing for years, but it wasn’t until recently I tried the combo out myself. I thought it would be only appropriate to make a salad that even my beet-and-arugula hating husband would love, then I would know it was a winner. This salad? It’s a winner.
Roasted Beet and Goat Cheese salad with walnuts and arugula
Preheat oven to 400 degrees. Wash and scrub 4-6 small beets and slice into 1/2-” rounds. Place on a baking pan. Sprinkle with sea salt and pepper and drizzle with olive oil. Roast for 35-40 minutes, flipping once, until soft, sweet and a bit crispy around the edges.
Reduced balsamic thyme dressing:
1/4 cup balsamic vinegar
2 tbsp red wine vinegar
2 tbsp walnut oil
1/4 tsp thyme, dried- or 1 tsp fresh
pinch each garlic and onion powder
pinch sea salt
stevia, to taste
Whisk all ingredients together. In a small sautee pan, heat oil/vinegar mixture until bubbling. Reduce heat to a simmer and simmer on low until dressing is reduced by half. Add stevia if more sweetness is desired. Let cool slightly before pouring over salad.
1 batch roasted beets
2-ounces soft goat cheese, sliced into thin rounds
3 cups arugula
1 batch reduced balsamic dressing
1/4 cup walnuts, chopped
1. Divide arugula between two plates. Top with beets and goat cheese- layering like I did or placing as desired.
2. Drizzle balsamic dressing over top beets and goat cheese, and sprinkle entire salad with walnuts.
Enjoy this early-fall favorite!