I have loved golden beets since the first time I tried them. They are slightly less sweet and do not possess that "dirt flavor" that so many people complain of as their reason for not liking beets. Roasting them brings out all their natural goodness. I have served this salad to many dinner guests and have converted many people to golden beet lovers after trying this recipe. I hope you enjoy it.
- 3 medium sized Golden Beets
- Drizzle of Olive Oil
- 1 small box of Baby Arugula
- 1/2 cup Fennel Almonds (see recipe on my blog)
- 1/2 cup crumbled Goat Cheese
- 1/4 cup White Balsamic Vinegar
- 1/8 cup Olive Oil
- 1/8 cup Buttermilk
- 1/2 tsp. Herbs de Provence
- Salt & Pepper to taste
Pre-heat oven to 400 degrees. Remove beet top and snap off root, wash thoroughly. Place beets on a sheet of foil and drizzle lightly with olive oil. I rub the olive oil into a very light coating on each beet. Wrap tightly and place on a small oven proof dish. Roast for 30-45 minutes until barely done. I test by giving them a light squeeze through the foil- if there is just a little give they are done). Remove from oven and keep them in the foil while assembling the rest of the ingredients.
Make Dressing by combining the vinegar, olive oil, buttermilk, herbs & salt & pepper in small bowl with lid. Cover with lid and shake until combined. The buttermilk helps combine the oil and vinegar and gives the dressing a creamy tang.
Peel beets (they peels should just pull off easily). Cut in slices and then in quarters. Toss beets with arugula and dressing. Sprinkle with goat cheese and fennel almonds. Serve & enjoy.