Roasted Beet and Goat Cheese Salad

Step 1

Set the oven to 400°F and wait until the indicator light goes off, showing it has finished heating, about 10 minutes.

Step 2

Scrub the beets under cold running water with your hands to remove any dirt, rubbing until the skin feels clean and gritty.

Step 3

Pat the beets dry with a clean kitchen towel by rubbing gently until no water drips from them.

Step 4

Lightly coat the beets with olive oil (about 0.5 tablespoon) by rolling them in a small bowl or rubbing with your fingers until shiny all over.

Step 5

Sprinkle salt and pepper over each beet, then place them directly on the oven rack (or on a sheet pan if you prefer) in the center of the oven.

Step 6

Roast the beets for 18 to 20 minutes, until a fork or knife slides through the thickest beet with no resistance, like piercing soft butter.

Step 7

Remove the sheet pan or beets from the oven using an oven mitt and set them aside until cool enough to touch, about 5 minutes.

Step 8

Once cool, rub each beet gently under cool running water and the skin will slip off easily into your hand like a glove.

Step 9

Cut each peeled beet in half, then slice each half into thin wedges about 1/4-inch thick by setting each half flat and slicing straight down.

Step 10

Pour the red wine vinegar into a small bowl, then add 3 tablespoons of olive oil and a pinch of salt and pepper.

Step 11

Whisk the vinaigrette with a fork until it looks slightly cloudy and uniform, about 30 seconds of continuous stirring.

Step 12

Place the salad greens into a large bowl or divide them evenly between two plates.

Step 13

Arrange the beet slices on top of the greens in a loose circle or pile.

Step 14

Scatter the crumbled goat cheese over the beets and greens, using about 1/4 teaspoon per plate.

Step 15

Drizzle the vinaigrette evenly over the salad, using about 2 tablespoons per serving.