Brazilian Beet and Goat Cheese Salad with Balsamic Reduction

Ingredients

• 3 pieces Beets, medium
• 90 g Goat cheese, soft
• 3 cups Arugula leaves
• 2 tbsp Olive oil
• 1/4 cup Balsamic vinegar
• 1 tbsp Butter, unsalted
• 1/4 tsp Salt
• 1/4 tsp Black pepper, freshly ground

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Peel the beets, cut each into 4 wedges, toss with 1 tbsp olive oil, salt, and pepper, and spread on a baking sheet; roast for 20‑25 minutes until tender and lightly caramelized.

2. 2

   While the beets roast, prepare the balsamic reduction: combine the balsamic vinegar and butter in a small saucepan over medium heat, bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the mixture thickens to a syrupy consistency (about 8‑10 minutes). Set aside to cool slightly.

3. 3

   Assemble the salad: divide arugula among three plates, arrange roasted beet wedges on top, crumble goat cheese over each serving, and drizzle the balsamic reduction evenly over the salads.

4. 4

   Finish with a final pinch of salt and black pepper, then serve immediately.