The Best Roasted Golden Beet Salad

This salad is great in the Wintertime when grapefruits are in season. The lightly fried goat cheese should be served warm and the beets chilled, so the salad has a nice contrast of hot and cold. The walnut dressing gives the salad a nice nutty taste that pairs well with the citrus and peppery arugula. I recommend serving this along with a nice steak and some house made fries, but it is great as is.

Roasted Golden Beet Salad With Fried Goat cheese, Grapefruit And Walnut Dressing

Arugula: as needed

Fried Goats Cheese: Recipe below

Roasted Golden Beets: Instructions below

Grapefruit segments: Instructions below

Walnut Dressing: Recipe below

Directions:

1. Lightly toss the arugula with the walnut dressing
2. Arrange the fried goat’s cheese, grapefruit and beets on top of the dressed arugula
3. Add more walnut dressing to taste

Roasted Golden Beets

Golden Beets: As needed

Oil: as needed

Aluminum foil: as needed

Directions:

1. Preheat the oven to 350 degrees Fahrenheit .
2. Wash the beets.
3. Dry the beets.
4. Lightly toss the beets in some oil.
5. Wrap the beets in aluminum foil.
6. Put the wrapped beets on a baking tray and bake in the oven for about an hour, or until tender throughout.
7. Remove the beets from the baking tray and let them chill in the refrigerator.

Grapefruit segments

Grapefruit: as needed

Directions:

1. On a cutting board, cut off the top and bottom of the grapefruit with a paring knife or chef knife.
2. Stand the grapefruit on one end and carefully cut off the rind of the grapefruit.
3. Following the segments of the grapefruit, carefully cut out the grapefruit in sections
4. Remove any seeds in the grapefruit segments and reserve for the salad

Fried Goats Cheese

1 4 Ounce Package or MonteChevre Organic plain goat cheese

2 eggs

Flour: as needed

Panko: as needed

Peanut oil: as needed

Directions:

1. Preheat peanut oil to 350 degrees Fahrenheit in a fryer or on the stove. There should be enough oil to deep fry.
2. Using your hands, roll the goats cheese into little balls.
3. In a dish, crack open the eggs and blend.
4. Put the flour in a dish
5. Put the panko in a dish
6. Lightly coat the goat cheese in the flour
7. Roll the goat cheese balls in the blended eggs
8. One at a time, roll the goats cheese into the panko until completely covered
9. Fry until golden brown
10. Let rest on a cooling rack with some paper towel

Walnut Dressing

2 Shallots, peeled and chopped

4 Tablespoons Balsamic Vinegar

1 Tablespoon White Sugar

1 Tablespoon Kosher Salt

2 Tablespoons Dijon Mustard

1 Cup Olive Oil

1 Cup Grapeseed Oil

2 Cups Roasted Walnuts

Water as needed

Directions:

1. In a food processor, add the shallot, vinegar, sugar, salt and mustard and blend until smooth.
2. Combine the oils.
3. With the food processor turned on, slowly add the oil to the mixture. The dressing should be nice and emulsified at this point, if it has separated, it will still be okay.
4. Add the walnuts and blend to your desired consistency. I prefer for it to be smoother which makes it easier to use in a squeeze bottle, but if you’d like it more chunky, that would be great too. If it becomes too thick while blending, slowly add some water to thin it out

I hope these instructions were clear and concise. For the walnut dressing you are welcome to use pure olive oil or an olive oil blend instead of two separate oils. And for all the ingredients that are as needed, it will be up to you to decide how much or how little you want your salad to have. Enjoy!