Golden Beet Winter Salad with Thyme + Goat Cheese
Ingredients
- INGREDIENTS
- 3 medium golden beets scrubbed
- 2 Tbsp extra virgin olive oil divided
- 1½ tsp fresh thyme leaves stripped (or ½ tsp dried)
- Sea salt + fresh cracked pepper to taste
- 2 cups arugula or baby mixed greens
- ½ cup crumbled goat cheese soft chèvre
- 2 Tbsp toasted pecans or walnuts optional but excellent
- 1 tsp orange zest or a few pomegranate arils optional
- VINAIGRETTE
- 1½ Tbsp extra virgin olive oil
- 1 Tbsp good aged balsamic vinegar
- 1 tsp honey or maple syrup
- Pinch of salt + black pepper
Instructions
- Roast the Beets
- Preheat oven to 400°F.
- Toss scrubbed whole beets with 1 Tbsp olive oil, ½ tsp thyme, salt + pepper.
- Wrap tightly in foil or place in covered baking dish.
- Roast 40–50 minutes, until easily pierced with a fork.
- Let cool slightly, then rub off skins with a paper towel and slice or wedge.
- Make the Dressing
- Whisk together olive oil, balsamic vinegar, maple syrup, and salt + pepper until emulsified.
- Assemble
- In a bowl or platter, scatter greens.
- Lay warm or room temp beets over top.
- Drizzle generously with vinaigrette.
- Sprinkle remaining fresh thyme.
- Add goat cheese, nuts, and optional orange zest / pomegranate.
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