Recipe of the Week: Roasted Beet Salad with Hazelnuts, Goat Cheese and Sherry Vinaigrette
This is a very simple recipe – a little time consuming since the beets take about one hour to roast, but beets can be roasted up to a week ahead and kept in the refrigerator. I love to always have a few on hand and prepare this delectable recipe. Serves eight. (Chef tip: There are many varieties of beets available in the market today, try using golden and striped red Chioggia beets. Choose smaller beets since they tend to cook faster.)
4 ounces goat cheese, crumbled
6 cups arugula
1/2 cup hazelnuts, crushed and lightly toasted
3 large beets
Vinaigrette:
1/4 cup sherry vinegar
1 teaspoon Dijon mustard
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup extra virgin olive oil
Wash beets, trim and peel. Wrap in foil drizzle with oil, salt and seal. Roast in a preheated oven at 350F for 45 minutes to one hour or until fork tender. Remove from the oven and cool for about 10 minutes.
Once beets are cool to handle, open the foil and trim off any dry flesh. Place in a bowl and refrigerate for a few hours.
In a small bowl, whisk together the vinegar, honey, salt, pepper and mustard. While whisking slowly add the oil. Taste and adjust seasoning.
Thinly slice chilled beets. Toss arugula with dressing. Arrange arugula on each serving plate. Top with sliced beets, crumbled goat cheese and toasted hazelnuts.