Beet Salad with Goat Cheese and Arugula

Name: Beet Salad with Goat Cheese and Arugula
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

Side Dishes
Vegetables
Cheese
Vegetarian
Salads

By Steve Dunn ･ 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.

SERVES 6

TIME 55 minutes

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