Ingredients:

  • 1 lb (450 g) raw beets, scrubbed and trimmed (about 3 medium beets)
  • 1 tsp (5 ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp (45 ml) extra-virgin olive oil (for dressing)
  • 2 tbsp (30 ml) balsamic vinegar
  • 1 tbsp (15 ml) fresh lemon juice (about 1/2 a lemon)
  • 1 tsp (5 ml) Dijon mustard
  • 1 tsp (5 ml) honey or maple syrup
  • 1 small shallot, finely minced (about 1–2 tbsp / 10–15 g) — optional
  • 1/4 tsp kosher salt (adjust to taste) and 1/8–1/4 tsp freshly ground black pepper
  • 5 oz (140 g) baby arugula (about 6–8 cups loosely packed)
  • 4 oz (115 g) soft goat cheese (chèvre), crumbled
  • 1/2 cup (60 g) walnuts, roughly chopped and toasted
  • 1 tbsp (6 g) fresh parsley or chives, chopped (optional)
  • Optional garnish: orange segments (from 1 small orange) or extra lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C). Scrub and trim beet greens (reserve if desired). Toss beets with 1 tsp olive oil and season lightly with salt and pepper. Wrap individually in foil or place in a single layer on a lined baking sheet.
  2. Roast beets 45–60 minutes, turning once midway, until a knife or skewer slides into the center easily. For a faster method, steam or microwave beets 6–10 minutes until tender or use pre-cooked beets.
  3. Let roasted beets cool 10–20 minutes until you can handle them. Rub skins off with a paper towel or peel with a paring knife. Cut into 1/2-inch wedges or 3/4-inch cubes.
  4. Heat a dry skillet over medium heat. Add walnuts and toast 4–6 minutes, shaking the pan, until fragrant and lightly browned. Remove to a plate to cool.
  5. In a jar or small bowl, combine balsamic vinegar, lemon juice, Dijon, honey and minced shallot. Whisk or shake until combined. Slowly whisk in olive oil until emulsified. Season to taste with salt and pepper.
  6. Place arugula in a large bowl. Add about two-thirds of the dressing and toss gently to coat. Arrange beet wedges/cubes over dressed arugula. Sprinkle with crumbled goat cheese and toasted walnuts. Drizzle remaining dressing sparingly, finish with chopped herbs, extra lemon zest or orange segments, and adjust seasoning if needed.
  7. Serve immediately at room temperature. If refrigerating, keep dressing separate and add within 15 minutes of serving to avoid wilting.