Roasted Beet and Orange Salad with Goat Cheese
Sweet roasted beets, juicy orange segments, creamy goat cheese and toasted pistachios in a bright orange and sherry vinegar dressing. A pretty fall salad.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 1 hr 10
- Serves
- 4
Wear gloves or rub the beets with a paper towel to keep your hands from staining, and dress the beets while they are still warm so they soak up the vinaigrette. Roast the beets up to 3 days ahead and assemble just before serving.
Method
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Heat the oven to 400 F. Toss the beets with 1 tablespoon of the olive oil and 1/4 teaspoon of the salt, wrap them in a foil packet and roast for , until a knife slides in easily.
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Open the packet and let the beets cool until you can handle them. Rub off the skins with a paper towel and cut the beets into wedges.
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Cut the peel and white pith from the oranges, then slice between the membranes to release the segments, squeezing the leftover membranes into a bowl to catch the juice.
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Whisk 2 tablespoons of the orange juice with the sherry vinegar, Dijon, honey, remaining salt and pepper, then whisk in the remaining 1 tablespoon of olive oil.
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Toss the warm beets with half of the dressing and let them soak for .
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Toss the arugula with a spoonful of dressing and spread it on a platter. Top with the beets, orange segments and goat cheese.
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Drizzle with the remaining dressing and scatter the pistachios over the top.
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