Description
Roasted golden beets serve as the base for this late summer salad. Baby arugula, walnuts, tarragon and chèvre make this a hearty side or light lunch.
Ingredients
- 4 large golden beets, green reserved, if possible (about 4 cups once cubed)
- 1 tablespoon olive or vegetable oil
- 1/4 cup walnut pieces
- 1/3 cup roasted walnut oil (olive oil will do, too)
- 3 tablespoons fresh orange juice
- 1 tablespoon balsamic vinegar
- 2 tablespoons fresh tarragon, thinly sliced
- generous pinch of salt
- generous grinding of black pepper
- 2 cups baby arugula
- 2 ounces chèvre
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment.
- Roast the beets: If your beets come with greens attached, set them aside and use them instead of baby arugula. Peel the beets (it’s okay, golden beets won’t stain your hand like red beets will) and then cut them into 1-inch cubes. Toss in the olive oil, and spread in a single layer in on the parchment-lined pan. Roast the beets, stirring occasionally, until they are cooked all the way through and the edges are turning brown, about 35 to 40 minutes. Set aside to cool.
- Toast the walnuts: Turn the oven off. Spread the chopped walnuts a rimmed baking sheet and pop into the still-hot warm oven to toast. Stir after 5 minutes. Remove the nuts when they smell fragrant and are lightly browned, about 8 to 10 minutes total. The timing will vary depending on how well your oven retains heat.
- Make the dressing: In a small bowl whisk together the walnut oil, orange juice, balsamic, tarragon, salt and pepper. Taste and adjust seasoning.
- Assemble the salad: In a large bowl, toss the cooled beets with the arugula and dressing. Top with crumbled chèvre, and the toasted walnuts. Top with more pepper if you like.