Description
Roasted Beet and Arugula Salad A vibrant, earthy salad with roasted beets, peppery arugula, creamy goat cheese, and toasted walnuts, brought together with a drizzle of balsamic vinaigrette.
Ingredients
3 medium beets, trimmed and scrubbed
5 cups baby arugula, washed and dried
1/3 cup goat cheese, crumbled
1/3 cup walnuts, toasted
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
Instructions
1. Preheat oven to 400°F (200°C). Wrap each beet in foil and roast on a baking sheet for 45–60 minutes, or until tender.
2. Remove from oven, let cool, then peel the beets by rubbing the skins off with a paper towel. Slice into thin rounds.
3. Toast walnuts in a dry skillet over medium heat until golden and fragrant, about 3–5 minutes. Set aside to cool.
4. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
5. On a serving platter, layer the arugula as a base. Nestle beet slices throughout the greens.
6. Sprinkle toasted walnuts and crumbled goat cheese over the top.
7. Drizzle with vinaigrette just before serving.
Notes
For best flavor, roast the beets ahead and let them cool completely before assembling the salad.
Only dress the salad right before serving to keep the arugula from wilting.
You can substitute walnuts with pecans or pistachios for a different nutty twist.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 7g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: beet salad, arugula, goat cheese, vegetarian