Beet Salad with Goat Cheese and Arugula

Name: Beet Salad with Goat Cheese and Arugula
Yield: Serves 6
Ingredients: 2 pounds, beets, trimmed, peeled, and cut into ¾-inch pieces; 1/2 teaspoon plus ⅛ teaspoon plus 2 pinches table, salt, divided; 4 ounces, goat cheese, crumbled (1 cup); 2 tablespoons, minced fresh chives, divided; 1/2 teaspoon, grated lemon zest plus 5 teaspoons juice, divided, plus extra juice for seasoning; 1/2 teaspoon, caraway seeds; 1/4 teaspoon, pepper; 5 ounces (5 cups), baby arugula; 1/4 cup, sliced almonds, toasted, divided; 1 tablespoon, extra-virgin olive oil, divided

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Appears in Cook's Illustrated January/February 2019

For this beet, arugula, goat cheese salad you can get sweet, velvety beets without the wait by micro-steaming them.

SERVES6

TIME55 minutes

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WHY THIS RECIPE WORKS

Beets are very dense, so roasting whole ones can take up to 2 hours (not including the time it takes for the oven to preheat and for the beets to cool before peeling). So for this beet, arugula, and goat cheese salad, we peeled and cut the ...

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