Roasted Beet and Arugula Salad
A vibrant salad that combines the earthy sweetness of roasted beets with peppery arugula, topped with creamy goat cheese and toasted walnuts for a delightful crunch.
Ingredients
Salad Ingredients
- 2 cups arugula Fresh and washed
- 2 whole roasted beets, sliced Roast ahead of time to cool
- 1/4 cup crumbled goat cheese Substitutes can include feta or ricotta
- 1/4 cup walnuts, toasted Toast until golden, about 5 minutes
Dressing Ingredients
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the beets thoroughly, wrap them in aluminum foil, and place them on a baking sheet. Roast for about 30 to 40 minutes, or until they are fork-tender. Let them cool before peeling and slicing.
- Rinse the arugula and spin it dry in a salad spinner. Set it aside.
- In a small skillet over medium heat, toast the walnuts until they are golden and aromatic, about 5 minutes. Keep an eye on them so they don’t burn!
Assembling the Salad
- In a large salad bowl, combine the arugula, sliced roasted beets, crumbled goat cheese, and toasted walnuts.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper. Drizzle this dressing over the salad just before serving.
- Gently toss the salad to ensure everything is well-coated with the dressing.
- Serve immediately and enjoy!
Notes
To keep your salad fresh, store leftovers in an airtight container in the refrigerator. Best enjoyed on the same day, lasts for up to 2 days. Keep dressing separate until ready to serve.