Roasted Beet Salad with White Truffle Vinaigrette
There's this restaurant you see, in my neighborhood, that I'm addicted to. It's a Roman restaurant named Delarosa and it's simply my favorite. I once went there 3x in a week. If you have ever been out to visit me in SF, you have been there. It's THAT good. They have amazing appetizers and pizzas and quite literally the best beet salad EVER. As we just began harvesting the beets from our garden and are trying to be healthy or whatever, I decided to try making the salad.
|Official Tartan & Sequins board meeting at Delarosa.|
Roasted Beet Salad with White Truffle Vinaigrette (serves 4 as a side salad)
- 3-4 beets (ours were slightly bigger than golf balls)
- 2 tablespoons olive oil
- 1/2 bunch radishes, washed and thinly sliced
- 2 cups baby arugula, washed and dried
- 4 oz goat cheese, softened to room temperature
- 1/4 cup white balsamic vinegar (can be found at Whole Foods)
- 3 tablespoons white truffle oil (can be found at Whole Foods)
- Sea salt and fresh ground pepper to taste
1. Roast the beets
- Preheat the oven to 375-400 degrees.
- Trim the stems and roots off the beets. If the beets have any dirt, simply use a paper towel to clean them off. Don't rinse with water.
- Lay out a large baking sheet and cover in aluminum foil. Place the cleaned beets in the middle and drizzle them with the olive oil. Wrap them up in the aluminum foil so that they make a pouch.
- Place in the oven and roast until tender and easily pierced with a knife - approximately 1 hour. Check and cook longer if needed.
- Once roasted, allow to cool enough to handle. Then peel the skins off - either a small paring knife or with your fingers. Allow to cool to room temperature.
2. Make the dressing
- Slice the cooled beets thinly and place on the plates.
- In a bowl, mix together the arugula, radishes and dressing.
- Place the salad on top of the beets.
- Cover the salad with crumbled goat cheese.
- Sprinkle with salt and pepper to taste.