Roasted Beet and Goat Cheese Salad

24. August 2003 Vegetables + Salads 0

I splurged and bought a nice bottle of truffled wine vinegar while I was in Montreal. You can still make this salad with red wine vinegar and you can also substitute the arugula with spinach.

1 bunch of red beets, rinsed well
1 bunch of arugula, thoroughly washed and torn in small pieces
goat cheese, crumbled
truffled wine vinegar
salt, pepper, olive oil

1. Wrap beets in aluminum foil and roast in oven for 1 1/2 hours at 400º. When beets are tender, remove from the oven and let cool. When cool enough to handle, peel and slice in thin circles. Put in a bowl with the greens.
2. In a separate bowl, whisk wine vinegar while slowly pouring olive oil to allow them to mix. Season with salt and pepper to taste. Pour over beets and greens and toss with goat cheese.

Related post/s:
Where to buy truffled wine vinegar