Balsamic Roasted Beet Salad
Recipe type: Thanksgiving recipe
  • 6 medium-sized beets
  • 1/4 cup balsamic vinegar
  • 1/4 cup good olive oil
  • 2 tsp of Dijon mustard
  • sea salt
  • fresh cracked pepper
  • baby arugula
  • 1/3 cup of sliced almonds, toasted
  • 4 oz of goat cheese
  1. Preheat the over to 400 degrees.
  2. Scrub the beets, and cut the tops and bottoms off. Wrap the beet individually with aluminum foil and place them on a sheet pan. Roast for 1 hour.
  3. Carefully unwrap each beet and set aside for 10 minutes, until cool enough to handle. While the beets are cooling, combine the vinegar, olive oil, mustard, 2 tsp salt, and 1 tsp of pepper in a jar. Shake, shake, shake! Set aside.
  4. Peel the beets with a paring knife over a piece of parchment paper to prevent staining your cutting board.
  5. While the beets are still warm, cut each beet into 4-6 wedges and place in a small mixing bowl. As you are cutting the beets, tops them with half of the vinaigrette (warm beets absorb more vinaigrette.
  6. Place the desired amount of arugula in a salad bowl, toss with enough of the vinaigrette to moisten. Arrange the beets, almonds, and cheese on top. Drizzle with additional vinaigrette and serve warm or at room temperature.
Recipe by StyleBlueprint at