My favorite lunch lately has been a goat cheese and beet salad. Its filling, healthy and has a fair share of sodium (which I crave in every meal). Below is an amazing recipe, it calls for roasting your own beets.. but honestly I am usually lazy and just buy pre-roasted beets.
Roast Beet and Fresh Arugula Salad with Goat Cheese and Balsamic Glaze
Ingredients (serves 6 as a side dish):
3 Large red beets
3 Large golden beets
8 Ounces crumbled goat cheese +/- (or if using sliced goat cheese, as served at Alici’s, use 12 oz round)
3 Cups washed, small, tender leaves of arugula (you may substitute mesclun or any baby greens)
3 Teaspoons champagne vinegar
3 Teaspoons freshly squeezed lemon juice
3 Teaspoons olive oil
Kosher salt and freshly ground pepper
2 Tablespoons balsamic vinegar glaze (purchase pre-made from a grocery store)
Preheat oven to 400 degrees. Wash and wrap each beet in aluminum foil. Set in a roasting pan lined with aluminum foil. Roast for one hour.
In meantime, whisk together the champagne vinegar, lemon juice, olive oil, salt and pepper in a small bowl. Toss together with the arugula and arrange on a serving platter. Set aside.
After one hour, remove the beets from oven and check with a fork for doneness. If tender when prodded with a fork, allow beets to cool in the pan atop the stove, still covered with the foil, for 15-20 minutes. Open the the foil and cool for a five more minutes, then peel and slice the beets into 1/4 inch rounds. Arrange beets on the platter, atop the arugula. Crumble goat cheese on top of the beets and drizzle with balsamic glaze. Serve warm with a chilled, dry prosecco.
Recipe Source: http://www.thegardenerseden.com