Roasted Beet Salad with Goat Cheese & Arugula

Roasted Beet Salad with Goat Cheese & Arugula

 

Ingredients:
3 red beets, peeled, roasted and diced
1 firm Bosc or D'Anjou pear, diced
1 tablespoon lemon juice 4 ounces crumbled Gorgonzola or mild blue cheese
¼ cup extra-virgin olive oil
1 tablespoon honey
¼ cup balsamic vinegar
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons Dijon mustard
1 large shallot, peeled and chopped
4 ounces of mixed lettuce, washed
2 ounces arugula, washed
1 seedless tangerine, peeled
⅓ cup walnuts, halved, optional

Wash the beets, leave them wet, and wrap each one in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Test by opening the foil and poking with a thin knife.
Note: I often make my beets ahead of time, or make more beets than I need, then dice and refrigerate so I can make more salad later.

Leave beets covered and allow to cool on a plate.
Dice beets and pear pieces, and toss with lemon juice in a small bowl.
In a separate bowl, combine oil, vinegar, honey, dijon mustard, shallot, salt, and pepper. Whisk these together until blended.

Make sure beets and pears are at room temperature.
Place roughly chopped greens and arugula in a bowl.
Top with pears, beets, tangerine slices, and cheese, and drizzle with vinaigrette. Add walnuts as desired.