Ingredients:

  • 700g Medium Beets
  • 1 tbsp Extra Virgin Olive Oil
  • 0.5 tsp Sea Salt
  • 3 tbsp Aged Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 1 tsp Honey
  • 0.5 cup Light Olive Oil
  • 4 cups Baby Arugula
  • 4 oz Goat Cheese
  • 0.5 cup Toasted Walnut Halves
  • 1 Small Shallot, Thinly Sliced

Instructions:

  1. Preheat your oven to 180°C. Toss the 700g of washed beets with 1 tbsp extra virgin olive oil and 0.5 tsp sea salt on a baking sheet.
  2. Roast for 1 hour until a knife slides into the center with zero resistance. Note: Larger beets may need an extra 15 minutes.
  3. Let the beets cool just enough to handle, but while they are still steaming, rub the skins off with a paper towel. The skins should slip off effortlessly. Note: If they stick, the beets aren't cooked through yet.
  4. In a small jar, combine 3 tbsp aged balsamic, 1 tbsp Dijon mustard, 1 tsp honey, and the sliced shallot. Slowly pour in 0.5 cup light olive oil, then shake vigorously for 30 seconds until the mixture is thick and opaque.
  5. Slice the warm beets into 1.5cm wedges. Place them in a bowl and toss with 2 tablespoons of the dressing immediately. The beets will drink up the vinegar as they cool, seasoning them from the inside out.
  6. Place 0.5 cup walnut halves in a dry pan over medium heat. Toast for 3-5 minutes until they smell nutty and the edges look golden. Note: They go from perfect to burnt in seconds, so don't walk away.
  7. In a large platter, lay down the 4 cups of baby arugula. Arrange the dressed beets over the top, then crumble 4 oz of goat cheese in large, rustic chunks.
  8. Scatter the toasted walnuts over the salad. Drizzle the remaining balsamic emulsion over everything and add a final pinch of sea salt. Serve immediately while the beets are still lukewarm.