Roasted Beet Salad

also called roasted beet salad · beet salad · beet and goat cheese salad · beetroot salad · beets and chevre · roasted beetroot salad

The table

Preheat the oven to 400°F (200°C)
1 1/2 lb(700 g; scrubbed, tops off)beetsroast 400°F 1 hrpeel and quarterarrange over the leaves
1 Tbs(15 mL)extra-virgin olive oil
1 tspkosher salt
4 sprigsthyme
4 oz(115 g; broken in rough pieces)goat cheesemarinate 15 min
2 Tbs(30 mL)extra-virgin olive oil
1 tsporange zest
1/2 tspblack pepper
3/4 cup(85 g)walnutstoast 6 min, cool hard
1 Tbs(15 mL)honey
1/4 tspkosher salt
4 cupsarugula
2(cut free of their membranes)orange segments
1/4 cup(60 mL)basic vinaigrette
Beets stain everything they are tossed with so this one is built rather than mixed and dressed last
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.18 things to get out.

Pans and tools

Before anything else

2roast 400°F 1 hr

3marinate 15 min

4toast 6 min, cool hard

6arrange over the leaves

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr2 of 5 steps give no time
Needs you
about 6 min
If you get it wrong
Forgiving — beets left an extra twenty minutes in the oven only get sweeter, and every part of this keeps three days apart

  1. roast 400°F 1 hr

    1 hrwalk awayfrom the start

  2. toast 6 min, cool hard

    16 minneeds youfrom the start

  3. marinate 15 min

    15 minwalk awayfrom the start

  4. peel and quarter

    not timed1 hr in

  5. arrange over the leaves

    not timed1 hr in

You'll need oven · sheet pan · skillet

Goes with

See how it is written
>> title: Roasted Beet Salad
>> category: Salads
>> tags: beets, goat cheese, walnuts, orange, arugula
>> counters: The Bowl Shop
>> aka: roasted beet salad, beet salad, beet and goat cheese salad, beetroot salad, beets and chevre, roasted beetroot salad
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 1 hr 30 min
>> slack: forgiving — beets left an extra twenty minutes in the oven only get sweeter, and every part of this keeps three days apart

Preheat the #oven{} to 400°F (200°C).

>> step: roast 400°F 1 hr
Roast @beets{1 1/2%lb}(700 g; scrubbed, tops off) with @extra-virgin olive oil{1%Tbs}(15 mL), @kosher salt{1%tsp} and @thyme{4%sprigs} sealed in a foil parcel on a #sheet pan{} for ~roast{60%min}, until a knife slides to the middle.

>> step: toast 6 min, cool hard
Toast @walnuts{3/4%cup}(85 g) with @honey{1%Tbs}(15 mL) and @kosher salt{1/4%tsp} in a #skillet{} over medium heat for ~toast{6%min}, then spread them out to ~cool{10%min}.

>> step: marinate 15 min
Marinate @goat cheese{4%oz}(115 g; broken in rough pieces) with @extra-virgin olive oil{2%Tbs}(30 mL), @orange zest{1%tsp} and @black pepper{1/2%tsp} for ~marinate{15%min}.

>> step: peel and quarter
Peel @&(~3)roasted beets{} — the skins slip off under a thumb while they are warm — and quarter them.

>> step: arrange over the leaves
Arrange @&(~1)quartered beets{}, @&(~2)marinated goat cheese{} and @&(~3)candied walnuts{} over @arugula{4%cups} with @orange segments{2}(cut free of their membranes) and @basic vinaigrette{1/4%cup}(60 mL).

Beets stain everything they are tossed with so this one is built rather than mixed and dressed last.