Roasted Beet Salad

🥘 Ingredients

• beets 1 ½ lb
• extra-virgin olive oil 1 Tbs
• kosher salt 1 tsp
• thyme 4 sprigs
• walnuts ¾ cup
• honey 1 Tbs
• kosher salt ¼ tsp
• goat cheese 4 oz
• extra-virgin olive oil 2 Tbs
• orange zest 1 tsp
• black pepper ½ tsp
• arugula 4 cups
• orange segments 2
• basic vinaigrette ¼ cup

1. 1

   Preheat the oven to 400°F (200°C).
2. 2

   Roast beets with extra-virgin olive oil , kosher salt and thyme sealed in a foil parcel on a sheet pan for 60 min , until a knife slides to the middle.
3. 3

   Toast walnuts with honey and kosher salt in a skillet over medium heat for 6 min , then spread them out to 10 min .
4. 4

   Marinate goat cheese with extra-virgin olive oil , orange zest and black pepper for 15 min .
5. 5

   Peel @&( timer — the skins slip off under a thumb while they are warm — and quarter them.
6. 6

   Arrange @&( timer , @&( timer and @&( timer over arugula with orange segments and basic vinaigrette .
7. 7

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