Roasted Beet and Goat Cheese Salad Recipe | Epicurious
Hari Pulapaka, chef and owner of Cress Restaurant in DeLand, Florida, scored a spot at a local community garden to sprout his organic produce for vitamin-packed salads like this one. The homemade...
Keywords
- beet
- goat cheese
- fennel
- arugula
- side
- dinner
- gluten free
- vegetarian
- weeknight meals
- easy
- roast
- blender
- self
Ingredients
- 16 ounces (about 4) medium golden and/or red beets
- 1/4 cup grapeseed oil
- 1/4 cup sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon dark sesame oil
- 2 cups arugula
- 2 medium vine-ripened tomatoes, cut into thin wedges
- 1 fennel bulb, trimmed and thinly shaved
- 2 ounces goat cheese, crumbled
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