Boistfort Valley Farm
Community Supported Recipe Box

Roasted Beet and Goat Cheese Salad

ingredients

  • 16 ounces (about 4) medium golden and/or red beets
  • 1/4 cup grapeseed oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dark sesame oil
  • 2 cups arugula
  • 1/2 pint tomatoes, cut into thin wedges
  • 1 fennel bulb, trimmed and thinly shaved
  • 2 ounces goat cheese, crumbled

procedure

dish: salad
season: fall

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 should be able to slip them off easily.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest-will keep 1 week in the refrigerator). Toss & top with goat cheese.

Adapted from SELF, July 2010, by Merritt Watts and Chef Hari Pulapaka from Cress Restaurant in DeLand, Florida

BoistfortValleyFarm.com/recipes