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Roasted Beet and Goat Cheese Salad

Name: Roasted Beet and Goat Cheese Salad
Ingredients: 16 ounces (about 4) medium golden and/or red beets; 1/4 cup grapeseed oil; 1/4 cup sherry vinegar; 1 tablespoon honey; 1 teaspoon Dijon mustard; 1 teaspoon dark sesame oil; 2 cups arugula; 2 medium vine-ripened tomatoes, cut into thin wedges; 1 fennel bulb, trimmed and thinly shaved; 2 ounces goat cheese, crumbled

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat oven to 375°F. Wrap beets loosely in foil and roast until tender, 45 minutes to 1 hour. Let cool, then remove skins. (You can rub them off with a paper towel.) Slice beets into thin wedges. Make dressing: Blend grapeseed oil, vinegar, honey, mustard and sesame oil in a blender on high until frothy; season with salt and pepper. Combine beets, arugula, tomatoes and fennel in a bowl; add 2 tablespoon dressing (reserve the rest); toss. Top with goat cheese.

Recipes sourced from Epicurious.com.

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