This Roasted Golden Beet & Arugula Summer salad will easily transition into Fall, and is equally delicious paired with meat or fish as it is standing on it’s own!
Time: 50 minutes
4 medium to large golden beets
2 bunches washed and dried arugula
¼ lb fresh goat cheese
½ cup hazelnuts unsalted
2 tbsp olive oil
¼ cup fresh squeezed lemon juice
½ cup good olive oil
½ tsp kosher salt
¼ tsp fresh black pepper
Pre heat oven to 400 degrees
Wash and peel the beets. Cut beets into ¼” cubes. Place the beets on a large cookie sheet and coat with 2 tablespoons of olive oil. Roast for 40 minutes until slightly tender, turning every so often. Beets can also be made a few days ahead and kept in the fridge for up to 4 days.
Whisk together all ingredients for dressing in large bowl. Toss the arugula into the bowl and use tongs to thoroughly dress the greens.
Place the greens on a large platter. Distribute the beets evenly on top of the arugula. Place pieces of goat cheese on top. Sprinkle hazelnuts over the entire salad and serve immediately.