Roasted Beet & Arugula Salad with Herbed Goat Cheese, 3/31/14

Capi Peck


Serves 6 - 8

For the beets:
2lbs. beets trimmed and scrubbed
3 cloves garlic, crushed
8 sprigs fresh thyme
3 T. olive oil

Preheat oven to 350degrees. Combine all ingredients on alarge sheet of aluminum foil. Wraptightly and bake until a knife easily pierces the beets, 45 minutes to anhour. Discard garlic and thyme. When cool enough to handle, peel beets andcut into 1/2-inch pieces. You canrefrigerate beets up to 4 days.

For the dressing:
4lemons, cut into wedges, seeds removed
2 c. neutral oil such as grape seed or vegetable oil
1/2 c. fresh squeezed lemon juice
2 t. sugar
3/4 t. Kosher salt

Combine lemon piecesand oil in blender or food processor. Puree until smooth, scraping down sides of bowl occasionally. Strain through a fine mesh sieve. Transfer to a storage container, add lemonjuice, sugar and salt. Will keeprefrigerated 1 week.

For the herbed goat cheese:
1lb. goat cheese, softened
1 c. flat-leaf Italian parsley, roughly chopped
1 T. fresh thyme leaves
3 T. fresh dill leaves
1/2 c. parmesan cheese
grated zest of 2 lemons
2 garlic cloves, minced

In a bowl, mix allingredients until very well blended. Form into a log. Wrap tightly infilm wrap. Will keep several days.

For the orange segments:

Slice top and bottomoff oranges. Slice off peel and whitepith in sections. Slice between segmentsand then set aside.

For the remaining salad ingredients:
1 red onion, very thinly sliced


Combine the orange,arugula, onion and beets in a large mixing bowl. Add must enough dressing to lightly coat andtoss well. Season to taste with salt andpepper. Slice goat cheese into 1/2-inchthick slices and arrange on top of salad.

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