Roasted Beet Salad with Goat Cheese and Pomegranate Vinaigrette

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Servs: 4  Prep: 10m  Cook: 60m  

I've had versions of this at so many different restaurants and loved it, so I came up with my own. If you don't think you like beets, try it, because when they are roasted, they are amazing!

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 medium sized beets (getting different colors, like yellow and red rather than just one works great) 4 medium sized beets (getting different colors, like yellow and red rather than just one works great)
•   4 to 8 oz of goat cheese, depending on how much you love it 4 to 8 oz of goat cheese, depending on how much you love it
•   I package of baby arugula greens I package of baby arugula greens
•   3 tbs pomegranate juice 3 tbs pomegranate juice
•   2 tbs red wine vinegar 2 tbs red wine vinegar
•   1 tbs honey 1 tbs honey
•   salt and fresh ground pepper salt and fresh ground pepper
•   1/4 olive oil + 2 tbs olive oil 1/4 olive oil + 2 tbs olive oil

Instructions

1. Preheat oven to 450 F.
2. Cut off leafy parts of beets but leave the beets whole and in their skin. Toss them in the 2 tbs olive oil. Place beets on a large piece of aluminum foil and fold up the sides to make a little closed bag around the beets. Place on a pan and put in the oven for 45 min to an hour. Cook until fork tender (check for doneness just as you would with a baked potato, any resistance means they aren't ready).
3. Let the beets cool until you can handle them. Meanwhile, in a bowl, combine the pomegranate juice, red wine vinegar, honey, and salt and pepper (to taste) in a bowl and whisk together. While whisking, drizzle in the olive oil.
4. Once you are able to handle the beets, you can either try to slide the skin off or use a paring knife to peel the skin off the beets. Cut the beets in small bitesize pieces.
5. Place a small handful of arugula on a plate. Top with the pieces from about one beet (less if desired). Pour dressing over and toss. Finish off with three large dollups of goat cheese.

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