Description
A vibrant and flavorful roasted beet salad featuring tender oven-roasted beets paired with peppery arugula, creamy goat cheese, toasted walnuts, and a bright balsamic vinaigrette. This elegant and nutritious salad is perfect for holiday gatherings or simple everyday meals.
Ingredients
Salad
- 4 medium beets
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 5 cups arugula
- ½ cup crumbled goat cheese
- ½ cup toasted walnuts
- ¼ small red onion, thinly sliced
Balsamic Dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- Salt and black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets.
- Roast Beets: Wrap each beet individually in aluminum foil and place them on a baking sheet. Roast in the preheated oven for 45–60 minutes until tender when pierced with a fork.
- Prep Beets: Allow the roasted beets to cool slightly, then peel off the skins either by rubbing with your hands or using a paring knife. Cut the peeled beets into wedges ready for the salad.
- Make Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined and emulsified.
- Assemble Salad: Arrange the arugula evenly on a large serving platter. Scatter the roasted beet wedges on top, followed by crumbled goat cheese, toasted walnuts, and thinly sliced red onion.
- Dress Salad: Drizzle the balsamic dressing evenly over the salad just before serving to keep the greens fresh.
Notes
- Wear gloves when peeling beets to avoid red staining on your hands.
- Walnuts can be substituted with pecans or pistachios for a different flavor and texture.
- This salad can be served warm shortly after assembling or chilled in the refrigerator for a refreshing cold salad.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
