- 8 medium-size beets, tops removed
- 1/2 cup balsamic vinegar
- 2 teaspoons Dijon mustard,
- ground black pepper
- 5 ounces baby arugula
- 1/3 cup roasted, salted almonds, toasted
- 4 ounces soft goat cheese
Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 60 minutes, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife.
Whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. Cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
You can also substitute the white balsamic for any of your favorite balsamic vinegars in this recipe. Customers have used Cranberry Pear, Grapefruit, Sicilian Lemon, Pineapple and Summer Peach.