One of my favorite winter salads. Sweet beets with a light vinaigrette, crunchy red onions, meaty walnuts, and creamy goat cheese.
- 2 to 3 whole, untrimmed beets
- 2 to 3 sheets aluminum foil
- 3 to 4 cups arugula
- 1/4 cup vinaigrette
- 1/4 cup toasted walnuts
- 1/4 cup very thinly sliced red onions
- 2 to 4 ounces goat cheese
Preheat oven to 350. Wash beets well, pat dry with paper towels. Do not peel the beets.
Wrap the beets in the foil, crimping the edges well so that they are sealed tightly. As the beets bake, if there is a hole in the foil, that purple/red juice may leak. To avoid having to clean out the oven, place the wrapped beats on a baking dish or tray prior to putting them in the oven.
After the beets have baked for right at one hour in a 350 degree oven, remove them and let them cool before opening. Usually I let them cool for a while on the counter, unwrapped, and then place then in the fridge, still wrapped. Or, unwrap them and place them in a sealed dish so that the juices don’t run.
When the beets are cool enough to handle (or the next morning), peel the beets. These are the easiest beets to peel because after roasting in the oven for an hour, their skins just slip off with the lightest pressure. It helps to have a paring knife handy to trim the top and bottom. Slice the beets to your desired thickness and place on a bed of arugula or other winter lettuce. Top with a light sprinkling of diced or sliced red onions, some goat cheese, and walnuts are very nice, too. Dress with your favorite vinaigrette. I used the Meyer Lemon Vinaigrette recently posted.