Roasted Beet & Carrot Salad with Goat Cheese Vinaigrette
Yield: 4 side dish servings
Prep time: 10 minutes
Cook time: 50-60 minutes
3 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 pound carrots, peeled and chopped into 2-inch sticks
1 tablespoon sherry vinegar (I recommend O Olive Oil’s sherry vinegar)
1-2 ounces goat cheese (2-4 tablespoons), divided
1 teaspoon dried thyme leaves (or 2 teaspoons fresh)
Preheat the oven to 400. Wash the beets well, then slice off the tops and bottoms. Place the prepared beets on a large piece of foil, drizzle with a teaspoon or so of olive oil, and sprinkle with salt and pepper. Toss to coat the beets, then wrap the foil around them to form a packet. Place the packet on a baking sheet and roast for 40-60 minutes, or until tender when pierced with a fork. Set aside to cool.
Place the carrots on a baking sheet lined with a silicone baking mat (or tinfoil). Drizzle with a teaspoon or so of olive oil, sprinkle with salt and pepper, and toss to coat. Put the carrots in the oven when the beets have been roasting for about 20 minutes, and roast them until tender and browned around the edges (about 30 minutes).
While the vegetables are roasting, make the vinaigrette. Whisk together the sherry vinegar and the remaining tablespoon of olive oil in a small bowl. Crumble in one ounce (two tablespoons) of goat cheese, then whisk to combine.
When the beets are cool enough to handle, rub them with a paper towel (or dishcloth that you don’t mind staining pink) to remove the skins. Cut each beet in half, then slice each half into semicircles.
Toss the beets and carrots in a large bowl with the vinaigrette and thyme leaves. Sprinkle with the remaining goat cheese, if desired, and serve warm.