This salad is deceptively easy to prepare, but oh my, the complex flavors of the roasted beets, honey goat cheese and balsamic glaze make this salad nothing short of delectable.
- 40 mins
- 4 servings
- 4 beets
- 1 tablespoon olive oil
- ½ teaspoon salt
- 2 Rodelle Vanilla Beans, split but not scraped
- 2 cups balsamic vinegar
- 1 cup chevre (or goat cheese)
- 1 tablespoon honey
- 1 Rodelle Vanilla Bean, split and scraped
- 6 cups arugula or mixed greens
- To assemble stacked, you will need a circular pastry ring or biscuit cutter
- Preheat oven to 400°F.
- Place the beets on a square of aluminum foil. Drizzle with the olive oil, sprinkle on the salt and place one split (but not scraped) Rodelle Vanilla Bean on top. Gather-up the foil into a packet and roast for 25 minutes.
- Meanwhile, bring the vinegar to a boil in a small saucepan. Add the remaining Rodelle Vanilla Bean, reduce the heat and cook on medium-low to low heat until reduced by half, about 20-25 minutes. The vinegar should be thick and syrupy.
- Remove beet packet from oven and let cool for about 10 minutes. Remove the outer skin of the beets and petite dice.
- In a small bowl mix the chevre and honey together with the seeds of the remaining split Rodelle Vanilla Bean.
- Now the fun part! This is where you use your pastry ring or biscuit cutter.
- Place 1/2 cup of greens in the bottom of the ring, next spread a layer 1/4 to 1/2 inch thick of the vanilla honey chevre.
- Top with a quarter of the diced vanilla roasted beets. Lightly pack everything down in the ring.
- Then, carefully pull ring up and off the stacked salad - leaving a perfectly round beautiful roasted beet salad. Lastly drizzle the salad with vanilla balsamic glaze.