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Roasted Beet, Orange, Goat Cheese Salad




Source of Recipe


Internet


List of Ingredients




5 lbs. golden and/or regular beets, trimmed (about 20 medium)
1 cup extra-virgin olive oil
¾ cup red wine vinegar or sherry vinegar
¼ cup walnut oil or extra-virgin olive oil
2 tbsp. finely chopped shallots
1 tsp. kosher salt
½ tsp. freshly ground black pepper
10 cups baby arugula (5 oz.)
Kosher salt and freshly ground black pepper (optional)
3 Valencia oranges, peeled and sectioned
1 cup walnut pieces, toasted
2 oz. goat cheese (chèvre), crumbled


Recipe



Arrange beets in a single layer. Roast in a 400° oven for 45 to 60 minutes or until tender. When cool enough to handle, peel and cut into 1-inch pieces; set aside.
For vinaigrette, in a large screw-top jar combine olive oil, vinegar, walnut oil, shallots, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
In a large bowl toss arugula with some of the vinaigrette. Season with additional salt and pepper, if desired.
Arrange greens on a large serving platter. Arrange orange slices on top of greens. Toss beets with some of the remaining vinaigrette and spoon on top of greens. Top with walnuts and goat cheese. Pass any remaining vinaigrette. To store any remaining vinaigrette, cover and chill for up to 1 week. Makes 8 servings.