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From the kitchen: Roasted Beet Salad with Aged Balsamic & Goat Cheese

March 7, 2013

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Beets. I love them. Roasted especially. But the addition of spicy arugula, aged balsamic and goat cheese (or feta!), and I’m over the moon. It’s my favorite kind of salad. And it’s great for picnicking as you can dress it ahead of time and not worry about it getting soggy or limp (soggy & limp is kinda already part of its nature…in a good way.) I packaged this salad in individual 4 ounce mason jars but I also love these small leak-proof kraft boxes from Garnish. I hope you’ve been enjoying my favorite picnic foods this week. I have one more for you tomorrow- lemon lavender sodas, vodka optional! -xo

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Roasted Beet Salad with Aged Balsamic, Goat Cheese & Wild Arugula

Makes 4- 4oz servings

INGREDIENTS

  • 2 lbs golden beets (about 3 large beets)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 freshly ground black pepper
  • 3 tablespoons aged balsamic vinegar (ours is a 25 year old balsamic from Uncle Berch at the Studio City Farmer’s Market)
  • 1 cup wild arugula
  • about 1/4 cup crumbled goat cheese plus more for sprinkling on top – to crumble goat cheese, just scrape with a fork. (Feta would be a great substitute)

DIRECTIONS

Preheat oven to 400° F. Remove tops, peel, and slice beets into 1/4″ thick rounds. Toss with olive oil and sprinkle with salt and pepper. Lay the beets out onto a baking sheet in one single layer. Bake for 30-35 minutes, turning once with a spatula half way through. Let the beets cool down enough to handle and julienne. (NOTE: this step is totally optional. Julienned beets fit better into my jars and I find them easier to cut once they’ve cooked.)

In a medium bowl, toss beets, 1/2 cup arugula, goat cheese and balsamic vinegar. Divide salad into 4 jars or containers, top each with remaining 1/2 cup arugula and sprinkle with more goat cheese. Make ahead: Roast beets, toss with cheese and vinegar, refrigerate up to 1 day ahead. Add arugula just before serving. Voila!

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9 Comments leave one →
  1. suebthefoodie permalink
    March 7, 2013 4:29 pm

    Love Beets. So much so I wrote a story about them. Golden Beets are beautiful. Enjoyed your photography. Thx for sharing. I’ll give your salad a whirl. -Cheers

    • love and cupcakes permalink*
      March 7, 2013 5:45 pm

      Thank you Sue! I love all beets, but I recently learned that golden beets contain less sugar, so I’ve been using them more and more. I’m so glad you enjoyed my photography. I hope you enjoy the salad!

  2. March 7, 2013 6:10 pm

    I am loving all of your picnic posts this week! It has so inspired me to create a spring picnic of my own soon…

    • love and cupcakes permalink*
      March 14, 2013 11:08 am

      Thank Elizabeth! I realized after my first post that most of the country was still experiencing cold weather and snow! All of a sudden I felt like such an ass for posting about the great weather we’ve been having! But I think it turned out to be a good thing after all, spring can’t come soon enough for most! xo

  3. Mert Parsons permalink
    March 8, 2013 12:55 am

    Paola, it looks awesome! And yes, the darker the beet, the higher the sugar content. Now I must say a word about feta cheese in Greece — AWESOME!!! I’m sure we can get great feta at home (and you probably know where!), but we never knew it could be so good! We are going to try to bring some home, and then we will search for a good source that we can get there. Do you know how to make it? Maybe we’ll have a cheese table at the b’day party!
    XOXOX, Mert
    PS — we’ve been having the most amazing Greek yougurt (their spelling) for breakfast, and they have an amazing chocolate sauce that is a bit like Nutella but made without nuts. Of course, that goes on my yogurt! OMG! And I don’t even like yogurt!

  4. Ellie permalink
    March 8, 2013 5:07 pm

    This looks great. I made a roasted beet salad with goat cheese last summer and it was delicious! I am obsessed with your picnic and especially with your beet salad bowl. Where did you get it from. I’m a new reader and I love your blog!

  5. August 23, 2013 8:56 am

    Reblogged this on * love, life & lupus * and commented:
    Can’t wait to try this!

Trackbacks

  1. Roasted Eggplant & Goat Cheese Pasta | Silk & Tofu
  2. Golden Beet Sliders « Putney Farm

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