Mustardy Beets with Goat Cheese & Hazelnuts

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

Golden beets 

Roasted scallion vinaigrette 

Whole-grain mustard 

Lemon

Washed arugula 

Toasted, chopped hazelnuts 

Goat cheese 

What You’ll Need

Olive oil 

Salt and freshly ground pepper

Makes 8 servings 

Active Time: 15 minutes 

Total Time: 50 minutes 

Step 1

Preheat the oven to 425°F. Line a sheet tray with parchment or foil.

Step 2

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. 

Step 3

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. 

Step 4

Arrange the beets on a platter. Scatter with the hazelnuts, crumble the goat cheese over the top, and serve.