The Corporate Cookbook

About This Recipe:

Roasted beets and goat cheese salad is one of the only salads that I consistently order at restaurants. I had never cooked beets prior to making this recipe, but it’s actually very easy and no different from roasting carrots or butternut squash. This salad is a lot more affordable to make yourself (who knew beets were so cheap?!) and a fun alternative to an everyday house salad. You can also boil the beets if you are in more of a time crunch (about 25 minutes instead of 40,) but I find it easier and tastier to bake. If you want to make this a full meal, you could add in cooked farro and grilled chicken for a healthy and satisfying meal.

Enjoy!

Ingredients (2 Servings)

-2 large beets, cut into chunks
-1 sprig of fresh thyme
-4 cups arugula
-2 oz goat cheese, coarsely crumbled
-¼ cup walnuts, roughly chopped
-Olive oil
-Salt and pepper

Apple Cider Vinaigrette
-1.5 tbls apple cider vinegar 
-1.5 tbls red wine vinegar
-1 tbl agave (or honey)
-1 tsp grainy mustard 
-2 tbls olive oil
-Salt and pepper

Instructions (45 minutes) 

1. In an aluminum foil lined baking dish, add the beets and toss with the thyme leaves, a drizzle of olive oil, and salt and pepper. Wrap the foil to cover the beets and roast at 400 degrees F for about 40 minutes until super tender, flipping halfway through.
2. In a small jar, shake together all of the apple cider vinaigrette ingredients.
3. Once the beets are done, assemble the salad with the arugula topped with the beets, goat cheese, walnuts, and dressing.