Beet And Goat Cheese Salad

Ingredients

• 1.5 pounds beets – trimmed and scrubbed
• 7 tablespoons extra-virgin olive oil
• 0.75 teaspoon kosher salt
• 0.5 teaspoon black pepper – freshly ground
• 0.5 cup walnut halves
• 2 tablespoons shallot – finely minced
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 5 ounces arugula
• 4 ounces goat cheese – crumbled
• 1 tablespoon chives – thinly sliced (for serving)

Instructions

1. Heat the oven to 400°F. Line a small baking dish with foil.
2. Place the trimmed, scrubbed beets on the foil, drizzle with 1 tablespoon of the olive oil, and season with 0.25 teaspoon kosher salt and 0.25 teaspoon black pepper. Wrap tightly and roast until a knife slides in with little resistance, 45–60 minutes depending on size.
3. While the beets roast, spread the walnut halves on a small baking sheet and toast until fragrant, 5–7 minutes. Let cool, then roughly chop.
4. In a bowl, whisk the remaining 6 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, minced shallot, the remaining 0.5 teaspoon kosher salt, and the remaining 0.25 teaspoon black pepper until emulsified.
5. When the beets are just cool enough to handle, rub off the skins with a paper towel, then cut into 0.5-inch wedges. Toss the warm beets with 2–3 tablespoons of the vinaigrette and set aside.
6. In a large bowl, toss the arugula with 2–3 tablespoons of the vinaigrette until lightly coated.
7. Arrange the dressed arugula on a platter. Spoon the dressed beets over the greens, scatter the chopped walnuts and crumbled goat cheese on top, drizzle with some of the remaining vinaigrette, and sprinkle with the chives. Serve immediately.