Roasted beet salad

1 hr 10 min · 25 min hands-on · pull 185°F

Ingredients

2 lb on the fire · ~1.3 lb to the table · 3 plates at 8 oz

• beets2 lb
• orange, segmented1
• goat cheese or feta3 oz
• toasted walnuts1/3 cup
• olive oil2 tbsp
• red wine or sherry vinegar1 tbsp
• arugula, optionala few handfuls

Method

1. 1

   Beets in foil, 400°F until a knife goes through, 50–70 minutes. Cool, peel, wedge.

2. 2

   Oil, vinegar, salt. Orange in.

3. 3

   Cheese and walnuts on top. Arugula under if you want a bed.