Ingredients:

  • 680g fresh red or golden beets, greens removed
  • 15ml extra virgin olive oil
  • 3g flaky sea salt
  • 30ml balsamic vinegar or fresh lemon juice
  • 5g Dijon mustard
  • 7g honey or maple syrup
  • 60ml high-quality extra virgin olive oil
  • 2g garlic, grated (approx. 1 small clove)
  • 150g baby arugula, washed and dried
  • 115g creamy goat cheese, chilled
  • 50g toasted walnut halves or pepitas
  • 2g fresh mint or parsley, torn

Instructions:

  1. Preheat your oven to 200°C (400°F). Scrub the beets thoroughly, leaving the skins on to retain moisture.
  2. Place the beets on a large piece of aluminum foil. Drizzle with 15ml olive oil and sea salt, then fold the foil into a tightly sealed packet.
  3. Place the packet on a rimmed baking sheet and roast for 45–60 minutes until a knife slides easily into the center of the largest beet.
  4. Allow beets to cool slightly. Use a paper towel to rub the skins off the beets. Slice the peeled beets into 1/2-inch wedges and allow to cool completely to prevent the salad from bleeding or wilting.
  5. In a small glass jar, combine balsamic vinegar, Dijon mustard, honey, and grated garlic. Slowly whisk in or shake with 60ml of olive oil until the dressing is thick and emulsified.
  6. In a large bowl, toss the baby arugula with half of the vinaigrette. In a separate bowl, toss the cooled beet wedges with the remaining vinaigrette.
  7. Plate the arugula first, then top with the dressed beets, chilled goat cheese crumbles, toasted walnuts, and fresh herbs to ensure a professional, high-contrast presentation.