It's taken us a few tries to get our beet salad just right. This time we roasted them this time for over 2 hours and they were super sweet and easy to prepare since the skin fell right off. Using golden beets helps with not stunning fingers and cutting board. Eliminate the goat cheese, or use a vegan Chèvre like the one from Cypress Grove.
8 medium-size beets, tops removed and scrubbed
1/3 cup balsamic vinegar
1/2 cup olive oil
2 tsp Dijon mustard
juice from 1 small lemon
4 ounces soft goat cheese, crumbled
Salt and pepper to taste
about 1/3 cup of chopped parsley
Preheat the oven to 400 degrees. Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for at least one hour, depending on their size, until you can see they are tender by inserting a small sharp knife inserted in the middle. It could take up to two hours of roasting. Set aside for about 5 minutes and when cool enough to handle, unwrap, trying to take the skin off as you unwrap. The skin should slide off the beets easily at this point and the foil acts as a barrier from staining your fingers and cutting board.
While the beets roast, whisk together the vinegar, olive oil, lemon juice, mustard, salt and pepper and set aside. While the beets are still warm after peeling, cut into cubes and place them in a large mixing bowl. Toss them with the vinaigrette (warm beets absorb more vinaigrette), and about 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for additional seasonings. Add goat cheese and gently toss one last time. Add parsley and serve.