Beetroot and Goat Cheese Salad

Instructions

1. Step 1

   Preheat the oven to 200°C. Place the beetroot in the baking dish and coat with 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and 1 gr black pepper; cover the dish tightly.

   Ingredients used: 4.0 piece Beetroot, 15.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper

   Cookware: baking dish, oven

2. Step 2

   Roast until the beetroot can be pierced easily through the center with a knife.

   Timer: 50 min (fixed)

   Cookware: baking dish, Chef Knife, oven

3. Step 3

   Let the beetroot cool until comfortable to handle, then remove the skins and cut it into bite-size wedges.

   Timer: 15 min (fixed)

   Cookware: Chef Knife, cutting board

4. Step 4

   Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant. Transfer them from the skillet and let them cool.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Walnut

   Cookware: skillet

5. Step 5

   Whisk the remaining 2 tbsp olive oil with the balsamic vinegar, Dijon mustard, honey, shallot, remaining ⅜ tsp (2 gr) salt, and remaining 1 gr black pepper.

   Ingredients used: 30.0 ml Balsamic Vinegar, 10.0 gr Dijon Mustard, 30.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 15.0 gr Honey, 40.0 gr Shallot

   Cookware: mixing bowl, whisk

6. Step 6

   Add the arugula and roasted beetroot wedges to the dressing and toss gently until lightly coated.

   Ingredients used: 120.0 gr Arugula

   Cookware: mixing bowl

7. Step 7

   Top the salad with the goat cheese and toasted walnuts, then serve promptly.

   Ingredients used: 120.0 gr Goat Cheese

   Cookware: mixing bowl