Roasted Beet and Arugula Salad

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Peel the beets and cut them into 2.5 cm wedges. Toss them on the baking sheet with 1 tbsp (15 ml) olive oil, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper, then spread them in one layer.

   Ingredients used: 700.0 gr Beetroot, 0.5 gr Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board, Vegetable Peeler

3. Step 3

   Roast the beets until tender when pierced with a knife and lightly browned at the edges.

   Timer: 35 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Set the roasted beets aside until no longer hot.

   Timer: 10 min (fixed)

   Cookware: baking sheet

5. Step 5

   Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant. Remove them from the skillet promptly.

   Timer: 4 min (fixed)

   Ingredients used: 60.0 gr Walnut

   Cookware: skillet

6. Step 6

   Finely chop the shallot. Whisk it with the balsamic vinegar, Dijon mustard, honey, remaining olive oil, ⅜ tsp (2 gr) salt, and ¼ tsp (0.5 gr) black pepper.

   Ingredients used: 30.0 ml Balsamic Vinegar, 0.5 gr Black Pepper, 10.0 gr Dijon Mustard, 15.0 gr Honey, 30.0 ml Olive Oil, 2.0 gr Salt, 40.0 gr Shallot

   Cookware: Chef Knife, cutting board, Small Mixing Bowl, whisk

7. Step 7

   Rinse and thoroughly dry the arugula, then toss it in the large salad bowl with enough prepared dressing to coat. Add the cooled beets, crumble over the goat cheese, and finish with the toasted walnuts and remaining dressing.

   Ingredients used: 120.0 gr Arugula, 75.0 gr Goat Cheese

   Cookware: Large salad bowl