Roasted Beet and Goat Cheese Salad

As I child, I always thought Halloween was a completely kid centric “holiday.”

My parents, like most of the parents I knew, never dressed up and didn’t get to go from door to door to acquire mass amounts of candy. How could they possibly be enjoying this as much as I was?

What I didn’t notice is that mom and dad were drinking adult beverages, stealing my candy when I wasn’t looking and were laughing their asses off at the ridiculous things we did, said and wore.

Trick-or-Treating as a child was cool, but doing it as an adult is down right fantastic.

We hit the mean streets of San Clemente last night with Wes’s sister and kids and oh what fun it was. But I am majorly feeling the candy hangover today.

So it’s time to health it up with natures candy. Beets.

Just beet it.

You will need…

2 red beets, peeled and chopped

2 yellow beets, peeled and chopped

1 red onion, chopped

1/3 cup olive oil plus 2 tablespoons

4 cups arugula

¼ cup goat cheese

¼ cup roughly chopped walnuts

1 tablespoon honey

¼ cup red wine vinegar

1 teaspoon salt, divided in half

1 teaspoon pepper, divided in half

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together the beets, ½ teaspoon of both salt and pepper and 2 tablespoons of olive oil.

Spread the beets out over a baking sheet and pop them in your preheated oven.

Roast the beets for 30 minutes, stirring every 10 minutes.

While the beets are roasting, combine the arugula, goat cheese and walnuts in a large salad bowl and set aside.

After the beets have roasted for 30 minutes, add in the chopped red onions, toss and roast for another 20 minutes, tossing twice.

While the beets and onions are roasting, combine the remaining oil, vinegar, honey and remaining salt and pepper in a medium bowl.

Whisk until completely combined.

When the beets and onions are done roasting, remove from the oven and let them cool slightly.

After they have cooled, toss them with the vinaigrette and let them soak for 5 minutes.

Pour the dressing, beets and onions, over the salad.

Toss and serve.

Love and Beer Floats

Angela 

Roasted Beet and Goat Cheese Salad

2 red beets, peeled and chopped

2 yellow beets, peeled and chopped

1 red onion, chopped

1/3 cup olive oil plus 2 tablespoons

4 cups arugula

¼ cup goat cheese

¼ cup roughly chopped walnuts

1 tablespoon honey

¼ cup red wine vinegar

1 teaspoon salt, divided in half

1 teaspoon pepper, divided in half

Start by preheating your oven to 400 degrees F.

In a medium bowl, toss together the beets, ½ teaspoon of both salt and pepper and 2 tablespoons of olive oil.

Spread the beets out over a baking sheet and pop them in your preheated oven.

Roast the beets for 30 minutes, stirring every 10 minutes.

While the beets are roasting, combine the arugula, goat cheese and walnuts in a large salad bowl and set aside.

After the beets have roasted for 30 minutes, add in the chopped red onions, toss and roast for another 20 minutes, tossing twice.

While the beets and onions are roasting, combine the remaining oil, vinegar, honey and remaining salt and pepper in a medium bowl.

Whisk until completely combined.

When the beets and onions are done roasting, remove from the oven and let them cool slightly.

After they have cooled, toss them with the vinaigrette and let them soak for 5 minutes.

Pour the dressing, beets and onions, over the salad.

Toss and serve.