Roasted beet salad with goat cheese

Tender roasted beets with concentrated natural sugars. The goat cheese melts slightly to bind the salad, while the arugula provides a sharp, peppery bite.

• Prep time: 20 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 440
• Protein: 13 g
• Carbs: 18 g
• Fat: 33 g

Ingredients

• 800 g Red beet ( whole )
• 150 g Log-shaped goat cheese ( crumbled )
• 100 g Eruca sativa ( washed )
• 50 g Walnut kernel ( crushed )
• 1 piece Red onion ( sliced )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Balsamic vinegar
• 1 tsp Mustard
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Roasting the beets

   Wash the beets without peeling. Wrap them in parchment paper and bake at 200°C. A knife blade should slide in like butter when they are ready.

2. Preparing the garnish

   Once warm, rub the beet skins: they should slip off easily. Cut them into even wedges. Thinly slice the red onion.

3. Making the vinaigrette

   In a bowl, dissolve salt in balsamic vinegar. Add mustard, then whisk in the olive oil to obtain an emulsion that coats the spoon.

4. Assembly

   Mix the still-warm beets with the vinaigrette. Place on a bed of arugula, sprinkle with crumbled goat cheese and walnuts for crunch.

Chef's tips

• Dry toast the walnuts in a pan for 2 minutes to release oils and aroma.
• Season the beets while they are still warm; they will absorb the vinaigrette much better.

Storage

Roasted beets keep for 3 days in the fridge. Assemble with the arugula at the last minute to maintain the crunch.