Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad
Photo by Kana Okado


  • ¼ cup grapeseed oil
  • 1 teaspoon dark sesame oil
  • 2 medium vine-ripened tomatoes, cut into thin wedges
  • 1 teaspoon Dijon mustard
  • 1 fennel bulb
  • 2 cups arugula
  • 16 ounces medium golden and/or red beets
  • + 3 more ingredients
    • 1 tablespoon honey
    • ¼ cup sherry vinegar
    • 2 ounces goat cheese

Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until ...

View full recipe at Epicurious


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