Roasted beet salad with goat cheese
Ingredients
- 800 gRed beet (whole)
- 150 gLog-shaped goat cheese (crumbled)
- 100 gEruca sativa (washed)
- 50 gWalnut kernel (crushed)
- 1 pcRed onion (sliced)
- 4 tbspExtra virgin olive oil
- 2 tbspBalsamic vinegar
- 1 tspMustard
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
Tender roasted beets with concentrated natural sugars. The goat cheese melts slightly to bind the salad, while the arugula provides a sharp, peppery bite.
- 1
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
Once warm, rub the beet skins: they should slip off easily. Cut them into even wedges. Thinly slice the red onion.
- 3
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
Mix the still-warm beets with the vinaigrette. Place on a bed of arugula, sprinkle with crumbled goat cheese and walnuts for crunch.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Roasted beets keep for 3 days in the fridge. Assemble with the arugula at the last minute to maintain the crunch.
