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Golden beets soften and sweeten with roasting. Dress them up with a mustardy vinaigrette, peppery arugula leaves, and a crumble of goat cheese.
What You Get
Roasted scallion vinaigrette
Toasted, chopped hazelnuts
What You’ll Need
Salt and freshly ground pepper
Makes 8 servings
Active Time: 15 minutes
Total Time: 50 minutes
Preheat the oven to 425°F. Line a sheet tray with parchment or foil.
Trim the beets, cutting them into bite-size wedges, leaving the skin on. In a bowl, toss them with ¼ cup olive oil and season with salt. Arrange on the prepared pan and roast until the beets are soft when pierced with a paring knife, about 40 minutes. Let cool completely, 10 minutes.
In a large bowl, whisk together 3 tablespoons vinaigrette, 2 tablespoons mustard, and the juice of ½ lemon. Add the cooled beets and toss to coat. Fold in 2 handfuls of the arugula last. Season with salt and pepper to taste.
Arrange the beets on a platter. Scatter with the hazelnuts, crumble the goat cheese over the top, and serve.