Ok ok, I know the title for this is really long…I mean Roasted Beet & Arugula Salad with Goat Cheese and Toasted Pine-nuts? But….I didn’t want you to miss a BEET! haha! Ok, I won’t blame you if you log off now because of my nerdy humor. But please don’t, k?
Wait Steph…how do I toast pine-nuts?
Simple! Just spread the desired amount of pine-nuts on a baking sheet and broil them in the oven on high. Make sure to watch them though, they brown up quickly! I have discovered that setting a timer for 3 minutes and checking them is a good starting point. Once your kitchen smells fragrant, that is when the pine-nuts are done toasting. I can’t emphasize enough the importance of setting a timer for this process. On several occasions I have completely forgotten about them and burned them to a crisp. And let me tell you, that toasty pine-nut fragrance was here and gone pretty fast. I like to toast a whole bag of pine-nuts at once and then stick whatever I am not using in the freezer to top on salads or put in soups down the road.
Ok…I got that, now how do I roast beets?
This is how I roast beets. There are a few ways to do this, but this is what works best for me. GLOVES. Find some latex or rubber gloves and put them on. These beets will turn your fingers all kinds of fuschia. But if you do not have any gloves lying around, it washes off well. Just don’t get beet juice on your clothes. Don’t ask how I know.
Cut both ends of the beet off. Then using a veggie peeler, start peeling! Hold on to that beet for dear life, it is a slippery little sucker. Once the beets are all peeled, give them a rinse with cold water and pat dry. Cut the beets into bite size chunks. Next, using a plastic baggie, dump all of the beet cubes in and toss with a little olive oil and salt and pepper. Give it a good shake! On a parchment paper lined baking sheet, spread the beets out in to a single layer, making sure there are no beet piles. Roast beets in a 400 degree oven for 40 minutes.
While the beets are roasting, you can begin making your dressing. It is so so so easy.
Using a mason jar, add 1/2 cup balsamic and 1/2 cup olive oil. 2 teaspoons dijon mustard and salt and pepper. Give it a good shake! (Lots of shaking going on in this recipe I’m discovering).
Once your beets are done cooking, let them cool. They don’t have to be completely cool because it is nice to add warm beets to the salad with goat cheese, as it melts it slightly. Add washed arugula to a large salad bowl, then beets, then add goat cheese broken in to chunks, and top with the toasted pine-nuts.
Toss the salad with your homemade balsamic vinaigrette and enjoy!
Minimal ingredients, maximum flavor!
- 4 small golden beets (or 2 large)
- 4 small red beets (or 2 large)
- 2 tablespoon olive oil
- 2 tablespoons fresh orange juice
- 1 package of arugula
- 1 small log of herbed goat cheese (4 ounces)
- 3 tablespoons (or more) or toasted pine-nuts (or Marconi almonds)
- Drizzle balsamic dressing over top and toss
- 1/2 cup balsamic vinegar
- 1/2 cup olive oil
- 2 teaspoons dijon mustard
- salt and pepper
- Preheat oven to 400 degrees
- Cut the ends off of beets and peel the skin with a vegetable peeler (wear gloves if you have them, if not, your hands will rinse off. Just try not to get beet juice on your clothes)
- Cut beets into bite-sized chunks (about 1 inch)
- Line a baking sheet with parchment paper
- Place the cubes of beets in a large plastic bag, drizzle with olive oil and sprinkle in some kosher salt and fresh cracked pepper. Give it a shake until all beet cubes are coated.
- Spread evenly and in a single layer on baking sheet
- Roast for 40 minutes (no need to flip the beets, they will cook just fine as-is)
- While beets are roasting, make dressing
- Pour olive oil, balsamic, dijon mustard, salt and pepper in a mason jar and shake shake shake!
- Put package of washed arugula in a large salad bowl
- Break goat cheese log in to bite-sized chunks and sprinkle on arugula
- Once beets are done roasting, let them cool for about 10 minutes
- Using the same plastic bag as before, place all of the beet cubes inside, pour in the fresh orange juice and shake it around until coated
- Pour beets on to salad
- Top with toasted pine-nuts or Marcona almonds
- Preheat oven to 400 degrees
- Spread pine-nuts evenly on a baking sheet
- Broil on high for about 2 minutes and check on them, give them a shake so all sides cook evenly
- These will turn brown quickly so once the 2 minutes is up, check them every minute after that
- Your kitchen will smell nutty and fragrant when they are done toasting
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