Roasted Beet, Pear and Goat Cheese Salad

Please don't be afraid of beets. For some reason they have a bad rap and many people think they are gross or that they won't like them. I swear to you that the method used to cook them and what you serve them with is the key to falling in love with them! In my personal opinion, roasting beets is the only way to go! I have never had a roasted beet that I didn't love. The simplicity of this salad is ridiculous considering how fantastic the flavors are. Peppery arugula, salty and creamy goat cheese, sweet pears and beets, crunchy almonds, tangy vinaigrette. This salad is a home run.

Roasted Beet, Pear and Goat Cheese Salad
Adapted from: Kelsey's Essentials

• 1 pound small beets
• 1/4 cup toasted almonds
• 1 pear
• 2oz goat cheese
• 3 cups arugula

For the dressing:

• 1/4 cup red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/2 cup extra virgin olive oil

Preheat oven to 425 degrees

Brush the outside of the beets with a towel to clean as much of the dirt off of them as possible.

(this scale always comes in handy!)

Place the beets on a piece of aluminum foil, cover with a second piece of foil and seal to close. Roast the beets in the oven for 45 minutes to an hour, or until they are tender.

If you have a really large beet it will take a little longer, so you might have to check and see how tender it is once the end of the cooking time is approaching. Let the beets sit in their foil packet for a few minutes after they are done. Make sure you peel them while they are still warm because it is much easier. I will warn you that beets stain badly! Be careful not to set them on anything that you don't want to turn red. That's why I put mine on a paper plate to protect my lovely little cutting board. Use a paring knife to gently peel the beets. Cut into 1/4 inch slices and side aside.

To make the vinaigrette: add the red wine vinegar, salt, sugar and dijon mustard to a measuring cup and then slowly whisk in the olive oil.

Pour half of the vinaigrette over the beets and allow them to marinate for a little while. I actually let mine sit for a few hours so they absorbed as much of the flavor as possible.

In a separate bowl (or plate) mix the arugula with the remaining dressing and gently toss them together.

Cut the pear into quarters, remove the core and then cut into thin strips. Toast the sliced almonds in a dry skillet for a minute, just until fragrant.

Top the arugula with the sliced beets, pears, goat cheese and almonds.

I cannot begin to tell you how much I loved this salad.
I could easily have polished off half of that platter by myself.

Enjoy!!!