Balsamic Roasted Beet Salad by INA GARTEN

RECIPE COURTESY OF INA GARTEN, 

I love Ina Garten's recipe! It is simply delicious. We simplified this recipe to cook beets in vitaclay for only 20 minutes, instead of baking them in oven for an hour. No need to heat up your whole house. Vitaclay is great for summertime cooking! Cooking beets nutritiously in clay is as good as it gets! 

Ingredients

• 8 medium-size beets, tops removed and scrubbed
• 1/2 cup balsamic vinegar
• 1/2 cup good olive oil
• 2 teaspoons Dijon mustard, such as Grey Poupon
• Kosher salt and freshly ground black pepper
• 4 ounces baby arugula
• 1/3 cup roasted, salted Marcona almonds, toasted
• 4 ounces soft goat cheese, such as Montrachet, crumbled

Directions

1. Add 1 cup of water and add #beets in your #claypot
2. Set on stew or fast (note if you use vm7800-5c, add 4 cups water instead) to cook for 30 minutes.
3. Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings. 
4. Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.