What's For Lunch: Roasted Beet, Arugula, and Goat Cheese Salad


Beets have been a staple in our CSA boxes for the past few weeks. Though I've never really given much thought to beets before, I've definitely become a fan, particularly when they are roasted. For this easy lunch, I added roasted beets to a simple salad made of arugula leaves (from our garden!), chopped pecans, crumbled goat cheese, and a homemade balsamic vinaigrette dressing.

Roasted Beets (printer-friendly version)

2-3 fresh beets

1. Preheat the oven to 425 degrees.
2. Cut the greens off the beets, leaving about 1-2 inches of stem per beet. (If you wish, reserve the beet leaves and use for another meal.)
3. Scrub the beets clean and towel dry.
4. Add about an inch of water to the bottom of a lidded oven-safe baking dish.
5. Place the beets in the baking dish. Add the lid and place the covered dish in the oven.
6. Roast for 35-45 minutes, or until beets are softened and a knife inserted into each beet comes out easily.
7. Remove from the oven and let cool.
8. Once cooled, cut both ends off the beets and remove the skin.
9. Slice, chop, or prepare roasted beets as you wish.

Comments