Roasted Beets and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad has always been a favorite of mine at restaurants. Until recently I was completely unaware of how easy it is to make beets at home. I'm talking cooking them yourself, not out of the jar. Since it was so easy to make, cheap and delicious I'm sharing the recipe. 

Roasted Beets and Goat Cheese Salad

Ingredients:
One bunch of red beets
One bunch of golden beets
Plain or herb crusted Goat cheese
Quarter cup of crushed pistachios or hazelnuts
Optional- arugula



Preparation:

Heat the oven to 375°F and arrange a rack in the middle. Wipe the beets clean with a towel. If a little dirt really bothers you can rinse the beets but it is not advised. 


Trim away the leafy tops. Place the beets in a ceramic dish and wrap in aluminum foil. 

Pop them in the oven. Roast until tender and easily pierced with a knife, about 1 1/2 hours. 

This is how the beets will look
cooked. The skin will be wrinkly

Remove from the oven and let cool.When the beets are cool enough to handle, remove the skin with a paring knife or by peeling the skin with your fingers. (See tip)

Slice the beets in rounds. Add a small bed of arugula on which to the beets. Then arranging thin slices of goat cheese between every 4th beat. (red beet, golden beet, red beet, golden beet, cheese) 

drizzle with olive oil, add your crushed nuts and season with salt and freshly ground black pepper.

Cooking tips: Beet juice does stain. If you're peeling them with your fingers you might look like you just killed someone by dinner time.