Roasted Baby Beet Salad
Jennifer Lewis
Beets are everywhere come spring in Whitefish, Montana. I am craving anything fresh after the winter so I stock up on this versatile vegetable.
ingredients
- 1 bunch baby beets, (red, yellow or speckled)
- 8 oz. baby arugula
- 2 T. white balsamic vinegar
- 4 T. fresh basil, rough chop
- 3 oz fresh goat cheese, crumbled
- 4 T. extra virgin olive oil
- salt & pepper
directions
- 1
Preheat oven to 425°.
- 2
Cut greens off of beats; reserve greens. Peel beets and cut in half. Drizzle with a tablespoon of olive oil and a pinch of salt. Roast for 20 minutes or until lightly brown on the edges.
- 3
Wash & dry beet greens; roughly chop and put into salad bowl. Add arugula and vinegar and toss to coat. Divide onto 4 plates. Top roasted beets, goat cheese and basil to each plate. Drizzle with olive oil and a pinch of salt and freshly ground pepper.
notes
Wine Suggestion: A fruity pinot noir or other light-bodied red wine.
Source: Jennifer Lewis
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