Roasted Beet Salad With Arugula, Goat Cheese And Pine Nuts (Bonnie Stern) Recipe

Name: Roasted Beet Salad With Arugula, Goat Cheese And Pine Nuts (Bonnie Stern)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs trimmed beets (different colours if possible); 3 oz baby arugula (about 2 cups packed); 4 oz fresh goat cheese, broken into chunks; 2 tbsp parsley leaves; 2 tbsp pomegranate molasses or lemon juice; 2 tbsp extra virgin olive oil; 1/2 tsp kosher salt; pinch freshly ground black pepper; 2 tbsp pomegranate seeds, optional; 2 tbsp toasted pine nuts

Servings: persons

2 lbs trimmed beets (different colours if possible)
3 oz baby arugula (about 2 cups packed)
4 oz fresh goat cheese, broken into chunks
2 tbsp parsley leaves
2 tbsp pomegranate molasses or lemon juice
2 tbsp extra virgin olive oil
1/2 tsp kosher salt
pinch freshly ground black pepper
2 tbsp pomegranate seeds, optional
2 tbsp toasted pine nuts

1
1. Reserve one or two raw beets. Wrap remaining beets in aluminum foil in a single layer and roast in a preheated 400F oven for 1 to 1 1/2 hours or until tender when pierced with a knife. Unwrap and cool slightly. Rub off skins, using a knife to help if necessary. Trim ends. Cut some beets into wedges, some into slices crosswise and some lengthwise.
2
2. Meanwhile, peel reserved raw beet(s) and slice as thinly as possible with a vegetable peeler or benriner mandolin. (Be sure to wear a protective glove if using a mandolin!) Place slices in ice water until ready to use.
3
3. Place arugula on a platter and top with roasted beets. Dot with cheese and parsley. Pat raw beets dry and scatter on salad.
4
4. Whisk pomegranate molasses with olive oil. Drizzle on beets. Sprinkle with salt and pepper, pomegranate seeds and pine nuts.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 lbs trimmed beets (different colours if possible), 3 oz baby arugula (about 2 cups packed), 4 oz fresh goat cheese, broken into chunks, 2 tbsp parsley leaves, and more.

Yes, Roasted Beet Salad With Arugula, Goat Cheese And Pine Nuts (Bonnie Stern) falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Beet Salad With Arugula, Goat Cheese And Pine Nuts (Bonnie Stern)

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