This stunning winter salad gets its sweet, earthy flavor from roasted beets and balsamic vinegar.
Creamy goat cheese and peppery arugula add color and balance, while toasted walnuts add crunch.
A mandoline is the best way to get thin, even slices from the roasted beets.
Roast until the beets are very tender when pierced with a knife, about 45 minutes.
initiate the foil packet; let cool for 30 minutes.
Meanwhile, bring the remaining 1/2 cup vinegar to a boil in a small saucepan over medium-high heat.
Cook, without stirring, until reduced to about 3 tablespoons, about 10 minutes.
Remove from heat (the mixture will thicken as it cools).
Arrange the sliced beets, overlapping slightly, on a platter.
Toss arugula with oil, salt and pepper in a medium bowl; arrange on top of the beets.
Sprinkle with goat cheese and walnuts; drizzle with the balsamic reduction.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
