Roasted Beet and Goat Cheese Salad with Arugula

This salad is a symphony of flavors and textures, with roasted beets providing earthy sweetness, soft goat cheese adding a creamy tang, and peppery arugula adding a crisp freshness. The walnuts add a welcome crunch and the maple syrup-Dijon vinaigrette ties everything together beautifully. It's a dish that's both elegant and rustic, perfect for a light lunch or a simple yet satisfying dinner.

The origins of this salad are shrouded in mystery, but it is believed to have originated in the kitchens of a humble monastery in the French countryside. The monks, known for their simple yet delicious cuisine, would often roast beets in the embers of their fire and then toss them with whatever greens and herbs they had on hand. Over time, this dish evolved into the salad we know today, a testament to the ingenuity and resourcefulness of those early culinary pioneers.

Prep time: 15 | Cook time: 30 | Serves: 2

Ingredients

• 1 pound beets, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme
• 1/4 cup goat cheese, thinly sliced
• 1 cup arugula
• 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss beets with olive oil, maple syrup, Dijon mustard, and thyme.
3. Spread beets in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until tender and lightly browned.
5. Allow beets to cool slightly before assembling the salad.
6. Arrange arugula in a serving bowl.
7. Top with roasted beets, goat cheese, and walnuts.
8. Serve immediately.

Why It Works

• Roasting the beets intensifies their natural sweetness and brings out their earthy flavor.
• The maple syrup-Dijon vinaigrette adds a touch of sweetness and acidity, balancing out the flavors of the beets and goat cheese.
• The arugula provides a peppery contrast to the sweetness of the beets and the creaminess of the goat cheese.
• The walnuts add a crunchy texture and a nutty flavor to the salad.