Ensalada de remolacha asada y queso de cabra

Ingredientes

• 1 pound beets (about 2 1/2 to 3" in size)
• 3/4 cup extra-virgin olive oil (plus more for roasting)
• 1/8 teaspoon kosher salt (plus more for roasting)
• black pepper (for seasoning)
• 1/2 cup pomegranate juice
• 2 teaspoons apple cider vinegar
• 2 teaspoons minced shallot
• 1 teaspoon dijon mustard
• 2 teaspoons pure maple syrup
• 5 ounces baby arugula
• 1/4 cup goat cheese
• 1/4 cup pomegranate arils
• 1/4 cup chopped walnuts

Preparación

1. 1

   Heat the Oven - Set the oven rack in the center position. Preheat to 400°F (204ºC).

2. 2

   Prepare the Beets - Trim the tops off the beets, leaving ½-inch of the stem. Wash, scrub, and dry thoroughly.

3. 3

   Season the Beets - Place beets on a piece of foil large enough to make a pouch. Drizzle with olive oil to coat the beets, then sprinkle with salt and pepper. Wrap the beets tightly in the foil and place them on a sheet tray.

4. 4

   Roast - Roast the beets until fork-tender, about 40 to 60 minutes. The time will vary depending on the size of the beets. Check for doneness every 20 minutes.

5. 5

   Cool and Cut - Allow beets to cool, then peel and cut into ½-inch wedges. Set aside.

6. 6

   Make the Dressing - To a blender, add pomegranate juice, apple cider vinegar, shallots, mustard, and maple syrup. Blend on medium speed until smooth, about 15 seconds.Slowly add ¾ cups of olive oil to the running blender until the dressing thickens and is emulsified. Season with ⅛ teaspoon salt and pepper to taste.Alternatively, whisk the dressing in a bowl. The consistency will not be as smooth.

7. 7

   To Serve - Top the arugula with sliced beets, goat cheese, pomegranate arils, and chopped walnuts. Serve with pomegranate dressing.