Description
A delightful and nutritious beet salad featuring roasted beets, arugula, goat cheese, and walnuts, dressed in a balsamic vinaigrette.
Ingredients
Scale
Roasted Beets:
- 4 medium beets (trimmed and scrubbed)
Salad:
- 4 cups arugula or mixed greens
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped walnuts (toasted)
Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon honey
- Salt and black pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (204°C).
- Roast the beets: Wrap each beet in aluminum foil and place on a baking sheet. Roast for 45-60 minutes until fork-tender. Peel and cut into wedges or slices.
- Prepare the dressing: Whisk together balsamic vinegar, olive oil, honey, salt, and pepper.
- Assemble the salad: In a large bowl, combine arugula, roasted beets, goat cheese, and walnuts. Drizzle with the dressing and toss gently.
Notes
- You can use pre-cooked or store-bought beets for a quicker version.
- Feta cheese can be used instead of goat cheese.
- Add orange segments for a fresh citrus twist.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 210
- Sugar: 9g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
