Roasted Beet and Goat Cheese Salad

Name: Roasted Beet and Goat Cheese Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula; 1 teaspoon dark sesame oil; 1 teaspoon Dijon mustard; 1 fennel bulb, trimmed and thinly shaved; 57 grams goat cheese, crumbled; 454 grams (about 4) medium golden and/or red beets; 59 milliliters grapeseed oil; 1 Tbsp honey; 59 milliliters sherry vinegar; 2 mediums vine-ripened tomatoes, cut into thin wedges

Roasted Beet and Goat Cheese Salad might be just the side dish you are searching for. This gluten free and vegetarian recipe serves 4. One serving contains 267 calories, 6g of protein, and 18g of fat. Head to the store and pick up arugula, vine-ripened tomatoes, honey, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour.

Ingredients you will need

Beet

Wrap

Equipment you will use

Aluminum Foil

Oven

Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper.

Ingredients you will need

Salt And Pepper