Recipe courtesy of Lynn Crawford
Total:
1 hr 50 min
Prep:
20 min
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. 

Separately wrap the beets tightly in double layers of foil with the vinegar, 2 tablespoons olive oil and thyme leaves, and season well with salt and pepper. Roast in the middle of the oven until tender, 1 to 1 1/2 hours. Unwrap the beets and allow to cool. 

To make the vinaigrette, whisk the lemon juice and shallots in a small bowl. Add the remaining olive oil in a steady stream. Season with salt and pepper. 

When the beets are cool enough to handle, slip off the skins and discard. Separately cut the golden and red beets into 1/2-inch dice and put in separate bowls. Drizzle with the vinaigrette and season with salt and pepper. 

Divide the beets onto 6 salad plates. Toss the arugula with the vinaigrette to coat and gently mound on top of the beets. Crumble the goat cheese on top. Serve immediately.

IDEAS YOU'LL LOVE

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Roasted Beets with Herbs

Recipe courtesy of Valerie Bertinelli

Big Leafy Green Salad with Goat Cheese Tarts

Recipe courtesy of Nancy Fuller

Roasted Beet Salad with Blue Cheese

Recipe courtesy of Michael Chiarello

Goat Cheese Mashed Potatoes

Recipe courtesy of Ina Garten

Roasted Pears with Blue Cheese

Recipe courtesy of Ina Garten

Roasted Green Beans

Recipe courtesy of Ree Drummond

Roasted Tomatillo Sauce

Recipe courtesy of Ree Drummond

Mac and Cheese

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking