Description
Turn a simple and healthy beet and arugula salad into a special appetizer or side with herb-rolled goat cheese and crispy fried shallots.
Ingredients
Units
Scale
- 1 bunch beets (about 3–4 medium beets)
- 3 Tbsp. olive oil, divided
- 1/2 tsp. table salt plus 1 pinch, divided
- 4 oz. goat cheese
- 2 Tbsp. plus 1 tsp. chopped fresh savory herbs (such as rosemary, sage and/or thyme), divided
- 2 medium shallots, thinly sliced into rings
- 2 Tbsp. cornstarch
- 1 cup vegetable oil
- 2 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 4 cups loosely packed arugula
Instructions
- Preheat oven to 400°F.
- If the beets still have greens, trim and reserve for another use. Brush off dirt and debris on beets with a clean kitchen towel then place all beets on a large sheet of aluminum foil. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon of the salt. Seal the foil around the beets then roast in the oven until fork tender, 45 minutes to 1 hour. Remove from oven and cool at room temperature until safe to handle, about 20 minutes.
- To remove beet skin, hold beet in a clean kitchen towel and rub off the skin with the towel. Trim off any leftover skin then cut the beets into 1/4-inch thick slices. Set aside to cool to room temperature, about 20 minutes.
- Meanwhile, crumble goat cheese into bite-size pieces and add to a bowl with 2 tablespoons of the chopped herbs. Roll and press the goat cheese into the herbs. Set aside.
- Place shallot rings and cornstarch in a medium bowl and toss to coat well. Heat oil in a medium saucepan or skillet over medium-high until the oil reaches 350°F, or the oil is shimmering. Add shallots in two batches and cook, breaking apart with a fork as needed, until golden brown and crispy, 2-3 minutes. Transfer with a slotted spoon or fork to a paper-towel lined plate and sprinkle with a pinch of salt. Repeat with remaining shallots.
- Whisk together lemon juice and mustard with remaining 1/4 teaspoon salt, 1 teaspoon herbs and 2 tablespoons olive oil in a medium bowl.
- To assemble salad, place sliced beets on a plate, top with handful (about 1 cup) arugula and drizzle with the lemon vinaigrette. Top with herbed goat cheese and crispy shallots.
Notes
- Beets may be roasted and peeled ahead of time. Store cooked and peeled beets in an airtight container for up to 3 days.
- Use your favorite variety of beets: purple/red, golden, striped, etc.
- Prep Time: 30 min.
- Cook Time: 1 hr.
- Category: salad
- Method: roasting
- Cuisine: American